Quinoa Salad with Roasted Chickpeas and Tahini Dressing

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty quinoa salad packed with roasted chickpeas, fresh vegetables, and a creamy tahini dressing. This mediterranean ready in about 45 minutes pairs quinoa, water, canned chickpeas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, 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.

★ 4.1 (14 ratings) Prep: 15 min Cook: 30 min Serves 4 Mediterranean cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Drain and rinse 1 can (15 oz) chickpeas, pat dry, then toss with 2 tbsp olive oil, 1 tsp ground cumin, and 1 tsp paprika. Spread evenly on a baking sheet and roast for 25 minutes until crispy.
  2. Step 2: Rinse 1 cup quinoa under cold water until water runs clear. In a medium saucepan, combine quinoa with 2 cups water, bring to a boil over 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: Dice 1 medium cucumber, halve 1 cup cherry tomatoes, and finely chop 1/4 medium red onion and 1/4 cup fresh parsley.
  4. Step 4: In a small bowl, whisk 3 tbsp tahini with 2 tbsp lemon juice, 2 tbsp water, 1/4 tsp garlic powder, and 1 tbsp olive oil; season with salt and black pepper to taste until smooth and creamy.
  5. Step 5: In a large bowl, combine cooked quinoa, roasted chickpeas, cucumber, tomatoes, red onion, and parsley. Drizzle with tahini dressing and toss gently to combine.
  6. Step 6: Serve immediately or chill in the refrigerator for 30 minutes to meld flavors.

Frequently asked questions

How long does Quinoa Salad with Roasted Chickpeas and Tahini Dressing take to make?

Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Quinoa Salad with Roasted Chickpeas and Tahini Dressing?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep quinoa from drying out.

Can I substitute ingredients in Quinoa Salad with Roasted Chickpeas and Tahini Dressing?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Quinoa Salad with Roasted Chickpeas and Tahini Dressing for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Quinoa Salad with Roasted Chickpeas and Tahini Dressing?

Mediterranean mediterranean like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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