Spiced Agave and Orange Quinoa Salad with Roasted Chickpeas

By AislePrompt Editorial · Published 2026-07-02 · Updated 2026-07-02

A vibrant quinoa salad tossed with roasted spiced chickpeas, fresh orange segments, and a zesty agave dressing. This Mediterranean-inspired salad recipe, ready in about 35 minutes, pairs quinoa, water, canned chickpeas 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 320 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 cups water
• 1 can (15 oz), drained and rinsed canned chickpeas
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 2 tbsp olive oil
• 1 tsp divided salt
• 1/4 tsp black pepper
• 1 cup (about 1 large orange) orange segments
• 1/4 cup finely diced red onion
• 1/4 cup chopped fresh cilantro
• 2 tbsp agave nectar
• 2 tbsp fresh lime juice
• 2 tbsp extra virgin olive oil

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 400°F. Toss 1 can drained chickpeas with 2 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 25 minutes until crispy, shaking halfway through.
2. Step 2: Meanwhile, rinse 1 cup quinoa under cold water, then combine with 2 cups water in a medium pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork and let cool slightly.
3. Step 3: In a small bowl, whisk together 2 tbsp agave nectar, 2 tbsp fresh lime juice, 2 tbsp extra virgin olive oil, and remaining 1/2 tsp salt until emulsified.
4. Step 4: In a large bowl, combine the cooked quinoa, roasted chickpeas, 1 cup orange segments, 1/4 cup finely diced red onion, and 1/4 cup chopped fresh cilantro. Pour the dressing over and toss gently to combine.
5. Step 5: Serve at room temperature or chilled as a refreshing, protein-rich salad.