One-Pot Quinoa Salad with Roasted Chickpeas and Avocado

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 developed and reviewed.

A nutritious and vibrant quinoa salad featuring crunchy roasted chickpeas and creamy avocado, perfect for a healthy lunch or light dinner. This Mediterranean-inspired healthy bowl recipe (vegetarian, gluten free), 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 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: 30 min Serves 4 Mediterranean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Toss 1 cup drained and rinsed canned chickpeas with 2 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp ground cumin, and 1/2 tsp salt; spread on a baking sheet and roast for 25 minutes, shaking halfway until crispy.
  2. Step 2: While chickpeas roast, rinse 1 cup quinoa under cold water, then add to a medium pot with 2 cups water and 1/4 tsp salt. Bring to a boil over high heat, reduce to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.
  3. Step 3: In a large bowl, combine cooked quinoa, roasted chickpeas, 1 medium diced ripe avocado, 1 cup halved cherry tomatoes, and 1/4 cup chopped fresh cilantro.
  4. Step 4: Drizzle 1 tbsp olive oil and 2 tbsp fresh lime juice over the salad and gently toss to combine. Serve at room temperature or chilled.

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