Ras El Hanout Spiced Chickpea and Quinoa Salad
A vibrant, protein-packed salad featuring fluffy quinoa, roasted chickpeas spiced with Ras El Hanout, and fresh herbs. This middle eastern-inspired vegetarian ready in about 35 minutes pairs quinoa, rinsed, water, (15 oz) 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 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, rinsed
- 2 cups water
- 1 can (15 oz) chickpeas, drained and rinsed
- 3 tbsp olive oil
- 1 tbsp ras el hanout spice blend
- 1 tsp salt
- 1 medium red bell pepper, diced
- 1 medium cucumber, diced
- 1/4 cup fresh parsley, chopped
- 2 tbsp fresh mint, chopped
- 3 tbsp lemon juice
- 1/2 tsp ground black pepper
Instructions
- Step 1: In a medium saucepan, bring 2 cups water to a boil. Add 1 cup rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes until quinoa is fluffy and water is absorbed. Remove from heat and let sit covered for 5 minutes.
- Step 2: Meanwhile, preheat oven to 400°F. Toss 1 can (15 oz) drained chickpeas with 2 tablespoons olive oil, 1 tablespoon ras el hanout spice blend, and 1 teaspoon salt. Spread chickpeas on a baking sheet and roast for 20 minutes until crispy, stirring halfway through.
- Step 3: In a large bowl, combine cooked quinoa, roasted chickpeas, 1 diced medium red bell pepper, 1 diced medium cucumber, 1/4 cup chopped fresh parsley, and 2 tablespoons chopped fresh mint.
- Step 4: Whisk together 3 tablespoons lemon juice, 1 tablespoon olive oil, and 1/2 teaspoon ground black pepper. Pour dressing over salad and toss gently to combine. Serve chilled or at room temperature.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Ras El Hanout Spiced Chickpea and Quinoa Salad take to make?
Total time is about 35 minutes (10 min prep + 25 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 Ras El Hanout Spiced Chickpea and Quinoa Salad?
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, rinsed from drying out.
Can I substitute ingredients in Ras El Hanout Spiced Chickpea and Quinoa Salad?
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 Ras El Hanout Spiced Chickpea and Quinoa Salad 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 Ras El Hanout Spiced Chickpea and Quinoa Salad?
Middle Eastern vegetarian 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.
