Sautéed Quinoa Salad with Roasted Chickpeas and Lemon-Tahini Dressing

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-04 · Updated 2026-07-04

A nutritious quinoa salad featuring warm roasted chickpeas and a bright lemon-tahini dressing for a healthy, filling meal. This mediterranean-inspired vegan (gluten free) ready in about 35 minutes blends quinoa, water, olive oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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, drained and rinsed
• 3 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 3 tbsp tahini
• 2 tbsp fresh lemon juice
• 1 clove garlic clove, minced
• 2 tbsp warm water
• 1/4 cup fresh parsley, chopped
• 2 cups baby spinach leaves

Instructions

1. Step 1: Rinse 1 cup quinoa under cold water until water runs clear. In a medium saucepan, combine rinsed 1 cup 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 and quinoa is fluffy. Remove from heat and let sit covered for 5 minutes.
2. Step 2: Preheat oven to 425°F. Toss 1 can drained and rinsed chickpeas with 2 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp ground cumin, and 1/2 tsp salt until evenly coated. Spread on a baking sheet in a single layer and roast for 20 minutes, shaking the pan halfway, until chickpeas are golden and crispy.
3. Step 3: While chickpeas roast, whisk together 3 tbsp tahini, 2 tbsp fresh lemon juice, 1 minced garlic clove, and 2 tbsp warm water in a small bowl until smooth and creamy; add more water if needed to reach pourable consistency.
4. Step 4: In a large bowl, fluff the cooked quinoa with a fork and toss with 1 tbsp olive oil and 1/4 cup chopped fresh parsley. Add 2 cups baby spinach leaves and roasted chickpeas, then drizzle the lemon-tahini dressing over the mixture. Toss gently to combine and serve warm or at room temperature.