Oven-Roasted Chickpea and Quinoa Salad with Lemon-Tahini Dressing

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

A nutrient-packed, fiber-rich salad combining crispy roasted chickpeas and fluffy quinoa drizzled with a zesty lemon-tahini sauce. This Mediterranean-inspired healthy bowl recipe (vegetarian, gluten-free), ready in about 45 minutes, pairs canned chickpeas, olive oil, ground cumin 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 can (15 oz), drained and rinsed canned chickpeas
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp salt
• 1 cup, rinsed quinoa
• 2 cups water
• 3 tbsp tahini
• 2 tbsp fresh lemon juice
• 1, minced garlic clove
• 3 tbsp warm water
• 1/4 cup, chopped fresh parsley
• 1/2 cup, diced red bell pepper
• 1 medium, grated carrot
• to taste black pepper

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 chickpeas with 2 tbsp olive oil, 1 tsp ground cumin, and 1/2 tsp salt. Spread on a baking sheet and roast for 25 minutes, shaking the pan halfway until chickpeas are golden and crisp.
2. Step 2: Meanwhile, bring 2 cups water to a boil in a medium saucepan. Add 1 cup rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy. Remove from heat and let stand covered for 5 minutes.
3. Step 3: In a small bowl, whisk together 3 tbsp tahini, 2 tbsp fresh lemon juice, 1 minced garlic clove, and 3 tbsp warm water until smooth and creamy.
4. Step 4: In a large bowl, combine cooked quinoa, roasted chickpeas, 1/4 cup chopped fresh parsley, 1/2 cup diced red bell pepper, and 1 grated medium carrot. Drizzle with tahini dressing and toss gently to combine. Season with black pepper to taste before serving.