Ring Ring Quinoa Salad with Roasted Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-03-30 · Updated 2026-03-30

A wholesome quinoa salad packed with roasted vegetables, chickpeas, and a lemon-tahini dressing for a burst of flavor. This mediterranean-inspired salads (vegan) ready in about 30 minutes pairs Quinoa, Bell peppers, Zucchini into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 220 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. 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 medium, diced Bell peppers
• 1 medium, diced Zucchini
• 1 medium, diced Cucumber
• 1 can, drained and rinsed Chickpeas
• 1/2 cup, sliced Olives
• 3 tbsp Lemon juice
• 2 tbsp Tahini
• 1 clove, minced Garlic
• 1 tsp Salt
• 1/2 tsp Black pepper
• 2 tbsp Olive oil

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Toss bell peppers, zucchini, and cucumber with olive oil, salt, and black pepper. Roast for 20-25 minutes until tender and slightly charred.
2. Step 2: In a large bowl, combine cooked quinoa, roasted vegetables, chickpeas, and olives. Toss to mix.
3. Step 3: In a small bowl, whisk together lemon juice, tahini, garlic, salt, and black pepper until smooth. Adjust consistency with water if needed.
4. Step 4: Pour the dressing over the salad and toss gently to coat. Serve chilled or at room temperature.
5. Step 5: Garnish with additional olives or herbs if desired.