Oven-Roasted Mediterranean Chickpea and Quinoa Salad

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

A nutrient-packed salad featuring roasted chickpeas and fluffy quinoa with a zesty lemon-olive oil dressing. This mediterranean-inspired salads (vegetarian) ready in about 45 minutes pairs quinoa, water, canned chickpeas into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 320 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. 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), drained and rinsed canned chickpeas
• 3 tbsp extra virgin olive oil
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup, halved cherry tomatoes
• 1 medium, diced cucumber
• 1/4 cup, finely chopped red onion
• 1/4 cup, chopped fresh parsley
• 3 tbsp lemon juice
• 1 minced garlic clove

Instructions

1. Step 1: Preheat oven to 400°F. Toss 1 can (15 oz) drained and rinsed chickpeas with 2 tbsp extra virgin olive oil, 1 tsp smoked paprika, 1/2 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper in a bowl. Spread chickpeas on a baking sheet and roast for 25 minutes until crispy and golden.
2. Step 2: Rinse 1 cup quinoa under cold water, then combine with 2 cups water in a saucepan. Bring to a boil, 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, then fluff with a fork.
3. Step 3: In a large mixing bowl, combine the cooked quinoa, roasted chickpeas, 1 cup halved cherry tomatoes, 1 diced medium cucumber, 1/4 cup finely chopped red onion, and 1/4 cup chopped fresh parsley.
4. Step 4: Whisk together 3 tbsp lemon juice, 1 tbsp extra virgin olive oil, and 1 minced garlic clove until emulsified. Pour the dressing over the salad and toss gently to combine. Serve chilled or at room temperature.