Lemon-Garlic Quinoa Salad with Roasted Chickpeas

By AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

A light and zesty quinoa salad topped with crunchy roasted chickpeas and fresh herbs for a refreshing lunch or side. This Mediterranean-inspired salad recipe (gluten free, vegetarian), ready in about 40 minutes, pairs quinoa, water, canned chickpeas into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 350 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. 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 cup, rinsed quinoa
• 2 cups water
• 1 can (15 oz), drained, rinsed, and dried canned chickpeas
• 3 tbsp, divided olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 3 tbsp lemon juice
• 1 tsp lemon zest
• 1/3 cup chopped fresh parsley
• 1 medium, diced cucumber
• 1 cup, halved cherry tomatoes
• 1/4 cup finely chopped red onion

Sheet pans that don’t warp in a hot oven → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 400°F. Toss 1 can (15 oz) drained, rinsed, and dried chickpeas with 1 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp black pepper, and 1/2 tsp salt. Spread on a baking sheet and roast for 25 minutes until crispy, shaking halfway.
2. Step 2: While chickpeas roast, combine 1 cup rinsed quinoa with 2 cups water in a medium pot. Bring to a boil, reduce heat to low, cover and simmer for 15 minutes until water is absorbed. Remove from heat and fluff with a fork.
3. Step 3: In a large bowl, whisk together 2 tbsp olive oil, 3 tbsp lemon juice, 1 tsp lemon zest, and 1/2 tsp salt.
4. Step 4: Add cooked quinoa, 1/3 cup chopped fresh parsley, 1 medium diced cucumber, 1 cup halved cherry tomatoes, and 1/4 cup finely chopped red onion to the dressing. Toss gently to combine.
5. Step 5: Once chickpeas are cool enough, add them to the quinoa salad and toss lightly before serving.