Spiced Chickpea and Quinoa Salad

By AislePrompt Editorial · Published 2026-06-27 · Updated 2026-06-27

A vibrant half-portion salad combining nutty quinoa and spiced chickpeas with fresh vegetables and a zesty lemon dressing. This Mediterranean-inspired salad recipe (vegetarian, gluten free), ready in about 25 minutes, pairs quinoa, canned chickpeas, ground cumin 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 2, 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

• 1/2 cup (uncooked) quinoa
• 1 cup, drained and rinsed canned chickpeas
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 2 tbsp olive oil
• 1/2 cup chopped cucumber
• 1/2 cup chopped cherry tomatoes
• 2 tbsp chopped fresh parsley
• 2 tbsp fresh lemon juice
• 1/4 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Rinse 1/2 cup quinoa under cold water and cook according to package instructions, about 15 minutes, until fluffy. Set aside to cool.
2. Step 2: Heat 1 tbsp olive oil in a skillet over medium heat. Add 1 cup drained chickpeas, 1/2 tsp ground cumin, and 1/2 tsp smoked paprika. Cook for 5 minutes, stirring occasionally, until chickpeas are warmed through and spices are aromatic.
3. Step 3: In a large bowl, combine the cooled quinoa, spiced chickpeas, 1/2 cup chopped cucumber, 1/2 cup chopped cherry tomatoes, and 2 tbsp chopped fresh parsley.
4. Step 4: In a small bowl, whisk together 1 tbsp olive oil, 2 tbsp fresh lemon juice, 1/4 tsp salt, and 1/4 tsp black pepper. Pour the dressing over the salad and toss gently to combine before serving.