One-Pan Mediterranean Chickpea and Quinoa Bake

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

A wholesome one-pan meal combining nutty quinoa, tender chickpeas, and vibrant Mediterranean vegetables, baked with herbs and lemon for a bright, nourishing dinner. This Mediterranean-inspired meal-prep recipe (vegetarian, gluten free), ready in about 45 minutes, pairs quinoa, canned chickpeas, drained and rinsed, cherry tomatoes, halved for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 quinoa
• 1 can (15 oz) canned chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1 medium red bell pepper, diced
• 1 small red onion, diced
• 1/2 cup kalamata olives, pitted and halved
• 3 garlic cloves, minced
• 2 cups vegetable broth
• 3 tbsp olive oil
• 1 tsp dried oregano
• 2 tbsp lemon juice
• 1/4 cup fresh parsley, chopped
• 1 tsp salt
• 1/2 tsp black pepper

The containers we’d portion this into → Best Meal Prep Containers in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 375°F. In a large ovenproof skillet or baking dish, combine 1 cup quinoa, 1 can (15 oz) drained and rinsed chickpeas, 1 cup halved cherry tomatoes, 1 diced medium red bell pepper, 1 small diced red onion, 1/2 cup halved kalamata olives, and 3 minced garlic cloves. Toss with 3 tbsp olive oil, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
2. Step 2: Pour 2 cups vegetable broth evenly over the mixture and stir gently to distribute. Cover the dish tightly with aluminum foil and bake for 35 minutes until the quinoa is tender and liquid absorbed.
3. Step 3: Remove from oven and fluff quinoa gently with a fork. Drizzle 2 tbsp fresh lemon juice over the top and sprinkle with 1/4 cup chopped fresh parsley. Serve warm or room temperature.