One-Pot Quinoa and Chickpea Salad with Lemon Dressing

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A light and nutritious one-pot quinoa salad tossed with chickpeas and a tangy lemon dressing, perfect for a healthy lunch or meal prep. This Mediterranean-inspired healthy bowl recipe (vegetarian, gluten free), ready in about 25 minutes, pairs quinoa, water, canned chickpeas, drained and rinsed for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Prep: 10 min Cook: 15 min Serves 4 Mediterranean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 1 cup quinoa thoroughly under cold water and drain. In a medium pot, combine the quinoa with 2 cups water and 1/2 tsp salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.
  2. Step 2: While the quinoa cooks, prepare the salad ingredients: halve 1 cup cherry tomatoes, dice 1 cup cucumber, and chop 1/4 cup fresh parsley.
  3. Step 3: Once quinoa is cooked, fluff it with a fork and transfer to a large mixing bowl. Add 1 can (15 oz) drained and rinsed chickpeas, the cherry tomatoes, cucumber, and parsley.
  4. Step 4: In a small bowl, whisk together 3 tbsp fresh lemon juice and 2 tbsp extra virgin olive oil until emulsified. Pour this dressing over the quinoa mixture and toss gently to combine.
  5. Step 5: Season the salad with 1/4 tsp black pepper and additional salt to taste. Let it rest for 10 minutes at room temperature to allow flavors to meld before serving.

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