Parade-Style Spiced Chickpea and Quinoa Salad

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-30 · Updated 2026-07-30

A hearty, spiced salad combining fluffy quinoa and roasted chickpeas with fresh herbs and a zesty dressing, perfect for a colorful, energizing meal. This Mediterranean-inspired salad recipe (gluten free, vegetarian), ready in about 40 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, rinsed quinoa
• 2 cups water
• 1 can (15 oz), drained and rinsed canned chickpeas
• 3 tbsp, divided olive oil
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1 tsp, divided salt
• 1/2 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 fresh lemon juice
• 1 tsp honey
• 1 tbsp red wine vinegar

Instructions

1. Step 1: Preheat oven to 400°F. In a bowl, toss 1 can drained chickpeas with 2 tbsp olive oil, 1 tsp ground cumin, 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/2 tsp black pepper. Spread chickpeas evenly on a baking sheet and roast for 25 minutes, shaking halfway until crispy.
2. Step 2: While chickpeas roast, combine 1 cup rinsed quinoa and 2 cups water in a medium saucepan. Bring to a boil, then reduce heat 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 large bowl, whisk together 1 tbsp olive oil, 3 tbsp fresh lemon juice, 1 tbsp red wine vinegar, 1 tsp honey, and remaining 1/2 tsp salt to create the dressing.
4. Step 4: Add cooked quinoa, roasted chickpeas, 1 cup halved cherry tomatoes, 1 medium diced cucumber, 1/4 cup finely chopped red onion, and 1/4 cup chopped fresh parsley to the bowl with dressing. Toss gently to combine and serve chilled or at room temperature.