Quinoa Salad with Roasted Chickpeas and Lemon Vinaigrette

By AislePrompt Editorial · Published 2026-08-01 · Updated 2026-08-01

A nutritious quinoa salad featuring half a cup of fluffy quinoa, crunchy roasted chickpeas, fresh vegetables, and a bright lemon vinaigrette. This Mediterranean-inspired healthy bowl recipe (vegetarian), ready in about 35 minutes, pairs quinoa, rinsed, 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 350 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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

• 1/2 cup quinoa, rinsed
• 1 cup water
• 1/2 cup canned chickpeas, drained and rinsed
• 2 tbsp olive oil
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1/2 cup cherry tomatoes, halved
• 1/2 cup cucumber, diced
• 2 tbsp fresh parsley, chopped
• 2 tbsp lemon juice
• 1 tsp honey
• 1/4 tsp black pepper

Sheet pans that don’t warp in a hot oven → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 400°F. Toss 1/2 cup drained chickpeas with 1 tbsp olive oil, 1/2 tsp ground cumin, and 1/2 tsp salt; spread on a baking sheet and roast for 20 minutes until crispy, shaking halfway through.
2. Step 2: Meanwhile, combine 1/2 cup rinsed quinoa and 1 cup water in a small 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, 2 tbsp lemon juice, 1 tsp honey, and 1/4 tsp black pepper to create the vinaigrette.
4. Step 4: Add cooked quinoa, roasted chickpeas, 1/2 cup halved cherry tomatoes, 1/2 cup diced cucumber, and 2 tbsp chopped parsley to the bowl. Toss everything together until evenly coated with the dressing. Serve chilled or at room temperature.