Sun-Dried Tomato & Herb Quinoa Bowl with Crispy Chickpeas

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A vibrant, protein-packed bowl featuring nutty quinoa, golden roasted chickpeas, and a tangy lemon-herb dressing that comes together in under 30 minutes. This Mediterranean quick recipe (vegetarian, gluten-free), ready in about 40 minutes, pairs quinoa, chickpeas, and sun-dried tomatoes for a weeknight-friendly dinner. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Build a week of meals around this recipe" 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.

Prep: 15 min Cook: 25 min Serves 4 Mediterranean cuisine 420 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Sheet pans that don’t warp in a hot oven → Best Sheet Pans in 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Toss drained chickpeas with 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp paprika; spread on a parchment-lined baking sheet and roast for 20-25 minutes until golden and crispy, shaking the pan halfway through.
  2. Step 2: Meanwhile, rinse quinoa thoroughly under cold water. Combine quinoa with 2 cups water in a saucepan, bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.
  3. Step 3: In a small bowl, whisk together lemon zest, lemon juice, 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper. Pour over cooked quinoa and fluff with a fork.
  4. Step 4: Gently fold roasted chickpeas, chopped sun-dried tomatoes, and half the basil into the quinoa mixture. Top with baby spinach, remaining basil, and crumbled feta just before serving to keep spinach vibrant.

Related recipes