Lemon-Garlic Quinoa Salad with Roasted Chickpeas and Avocado

By AislePrompt Editorial · Published 2026-07-10 · Updated 2026-07-10

Bright and refreshing quinoa salad tossed with crisp roasted chickpeas, creamy avocado, and a zesty lemon-garlic dressing. This Mediterranean-inspired salad recipe (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 and rinsed canned chickpeas
• 3 tbsp, divided olive oil
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1 tsp, divided salt
• 1/4 tsp black pepper
• 1 large, diced avocado
• 3 tbsp lemon juice
• 1/4 cup chopped fresh parsley
• 1/4 cup finely diced red onion

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Instructions

1. Step 1: Preheat oven to 400°F. Toss 1 can (15 oz) drained chickpeas with 1 tbsp olive oil, 1 tsp garlic powder, 1/2 tsp smoked paprika, and 1/2 tsp salt. Spread on a baking sheet and roast for 25 minutes until crispy.
2. Step 2: In a medium saucepan, bring 2 cups water to a boil. Add 1 cup rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork and let cool slightly.
3. Step 3: In a small bowl, whisk together 2 tbsp olive oil, 3 tbsp lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper to make the dressing.
4. Step 4: In a large bowl, combine the cooked quinoa, roasted chickpeas, 1 large diced avocado, 1/4 cup finely diced red onion, and 1/4 cup chopped fresh parsley. Pour the dressing over and toss gently to combine. Serve chilled or at room temperature.