Quinoa Salad with Roasted Chickpeas and Tahini Dressing

By AislePrompt Editorial · Published 2026-04-30 · Updated 2026-04-30

A hearty quinoa salad packed with roasted chickpeas, fresh vegetables, and a creamy tahini dressing. This Mediterranean recipe, 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.

Ingredients

• 1 cup quinoa
• 2 cups water
• 1 can (15 oz) canned chickpeas
• 3 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp paprika
• 1 medium cucumber
• 1 cup cherry tomatoes
• 1/4 medium red onion
• 1/4 cup chopped fresh parsley
• 3 tbsp tahini
• 2 tbsp lemon juice
• 2 tbsp water (for dressing)
• 1/4 tsp garlic powder
• to taste salt
• to taste black pepper

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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.