Ras El Hanout Spiced Chickpea and Quinoa Salad

By AislePrompt Editorial · Published 2026-06-23 · Updated 2026-06-23

A vibrant, protein-packed salad featuring fluffy quinoa, roasted chickpeas spiced with Ras El Hanout, and fresh herbs. This Middle Eastern-inspired vegetarian recipe, ready in about 35 minutes, pairs quinoa, rinsed, water, 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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.