Lemon-Tahini Quinoa Salad with Roasted Chickpeas

By AislePrompt Editorial · Published 2026-07-03 · Updated 2026-07-03

A vibrant Mediterranean-inspired salad featuring fluffy quinoa, crunchy roasted chickpeas, and a bright lemon-tahini dressing. This Mediterranean-inspired vegetarian recipe, ready in about 40 minutes, pairs quinoa, water, canned chickpeas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 370 calories and feeds 4, 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 cup, rinsed quinoa
• 2 cups water
• 1 can (15 oz), drained and rinsed canned chickpeas
• 3 tbsp, divided olive oil
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 tsp, divided salt
• 1/2 tsp, divided black pepper
• 1/4 cup tahini
• 3 tbsp fresh lemon juice
• 1 clove, minced garlic clove
• 2 tbsp warm water
• 1/4 cup, chopped fresh parsley
• 1/4 cup finely diced red onion
• 1 cup, halved cherry tomatoes

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 400°F. Toss 1 can drained chickpeas with 1 tbsp olive oil, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper on a baking sheet. Spread in a single layer and roast for 25 minutes, shaking the pan halfway through, 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. Remove from heat and fluff with a fork.
3. Step 3: In a small bowl, whisk together 1/4 cup tahini, 3 tbsp fresh lemon juice, 1 clove minced garlic, 2 tbsp warm water, 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper until smooth and creamy.
4. Step 4: In a large bowl, combine the cooked quinoa, roasted chickpeas, 1/4 cup chopped fresh parsley, 1/4 cup finely diced red onion, and 1 cup halved cherry tomatoes. Pour dressing over salad and toss gently to combine. Serve at room temperature or chilled.