One-Pot Quinoa Salad with Roasted Chickpeas and Lemon-Tahini Dressing

By AislePrompt Editorial · Published 2026-05-25 · Updated 2026-05-25

A vibrant, protein-packed quinoa salad featuring crunchy roasted chickpeas and a bright lemon-tahini dressing for a refreshing, nutritious meal. This Mediterranean-inspired healthy bowl recipe (vegetarian, high protein), ready in about 35 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.

Ingredients

• 1 cup quinoa
• 2 cups water
• 1 can (15 oz) canned chickpeas, drained and rinsed
• 3 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/2 tsp, divided salt
• 1/4 tsp black pepper
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1/4 cup fresh parsley, chopped
• 3 tbsp tahini
• 2 tbsp fresh lemon juice
• 2 tbsp water (for dressing)
• 1 small garlic clove, minced

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 (15 oz) drained and rinsed chickpeas with 2 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp ground cumin, 1/4 tsp black pepper, and 1/4 tsp salt. Spread on a baking sheet and roast for 25 minutes until crisp, shaking pan halfway.
2. Step 2: While chickpeas roast, rinse 1 cup quinoa under cold water. In a medium saucepan, combine quinoa and 2 cups water with 1/4 tsp salt. Bring to a boil over medium-high heat, then reduce 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, 2 tbsp fresh lemon juice, 1 minced small garlic clove, 1 tbsp olive oil, and 2 tbsp water until smooth and creamy. Add more water if needed for pourable consistency.
4. Step 4: In a large bowl, combine cooked quinoa, 1 cup halved cherry tomatoes, 1 cup diced cucumber, and 1/4 cup chopped fresh parsley. Add the roasted chickpeas and drizzle with the lemon-tahini dressing. Toss gently to combine and serve warm or chilled.