Lemon-Dill Chickpea Salad with Crispy Quinoa
A refreshing chickpea salad with crisp quinoa and bright lemon-dill dressing, ideal for lunchbox photos. This mediterranean-inspired vegetarian (high-protein) ready in about 50 minutes pairs (15 oz, drained) chickpeas, quinoa, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 can (15 oz, drained) chickpeas
- 1 cup quinoa
- 2 tbsp olive oil
- 3 tbsp lemon juice
- 3 tbsp fresh dill
- 1/4 cup red onion
- 1/2 cup cherry tomatoes
- 1 tsp lemon zest
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Rinse quinoa under cold water, then cook in 2 cups water for 15 minutes until water is absorbed and quinoa is fluffy. Spread cooked quinoa on a baking sheet and roast at 375°F (190°C) for 10 minutes until edges crisp and golden.
- Step 2: In a large bowl, mash chickpeas with a fork until mostly smooth but still slightly chunky. Add roasted quinoa, 2 tbsp lemon juice, 2 tbsp minced dill, red onion, cherry tomatoes, lemon zest, salt, and pepper. Toss until evenly combined.
- Step 3: Chill for 30 minutes before serving to let flavors meld. Adjust lemon juice and dill to taste before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lemon-Dill Chickpea Salad with Crispy Quinoa take to make?
Total time is about 50 minutes (25 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Lemon-Dill Chickpea Salad with Crispy Quinoa?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (15 oz, drained) chickpeas from drying out.
Can I substitute ingredients in Lemon-Dill Chickpea Salad with Crispy Quinoa?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Lemon-Dill Chickpea Salad with Crispy Quinoa for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Lemon-Dill Chickpea Salad with Crispy Quinoa high-protein?
Yes — this recipe is tagged high-protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
- ★★☆☆☆
Didn't come together the way I expected. Flavors were flat.
