Lemon-Tahini Quinoa Salad with Roasted Chickpeas and Herbs

By AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

A vibrant, protein-packed quinoa salad tossed with crunchy roasted chickpeas, fresh herbs, and a zesty lemon-tahini dressing. This Mediterranean-inspired salad recipe (vegetarian, gluten-free), 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 360 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 1/2 cups, drained and rinsed canned chickpeas
• 3 tbsp, divided olive oil
• 1/2 tsp smoked paprika
• 1/2 tsp ground cumin
• 3/4 tsp, divided salt
• 3 tbsp tahini
• 3 tbsp fresh lemon juice
• 1, minced garlic clove
• 2-3 tbsp (to thin dressing) warm water
• 1 medium, diced cucumber
• 1 cup, halved cherry tomatoes
• 1/3 cup chopped fresh parsley
• 1/4 cup chopped fresh mint
• 1/4 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 400°F (200°C). Toss 1 1/2 cups drained and rinsed canned chickpeas with 1 tbsp olive oil, 1/2 tsp smoked paprika, 1/2 tsp ground cumin, and 1/2 tsp salt. Spread chickpeas on a baking sheet and roast for 20-25 minutes, shaking halfway, until crispy.
2. Step 2: While chickpeas roast, combine 1 cup rinsed quinoa and 2 cups water in a medium saucepan. 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 small bowl, whisk together 3 tbsp tahini, 3 tbsp fresh lemon juice, 1 minced garlic clove, 2 tbsp warm water, and 1/4 tsp black pepper until smooth and creamy, adding more water if needed to reach desired consistency.
4. Step 4: In a large bowl, combine cooked quinoa, roasted chickpeas, 1 diced medium cucumber, 1 cup halved cherry tomatoes, 1/3 cup chopped parsley, and 1/4 cup chopped mint.
5. Step 5: Drizzle the lemon-tahini dressing and remaining 2 tbsp olive oil over the salad. Toss gently to combine and season with remaining 1/4 tsp salt to taste. Serve chilled or at room temperature.