Tandoori-Spiced Quinoa Salad with Roasted Chickpeas

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

This vibrant quinoa salad combines smoky tandoori spices with crunchy roasted chickpeas for a refreshing and protein-packed meal. This indian-inspired summer cookout (vegetarian, gluten free) ready in about 45 minutes pairs quinoa, water, chickpeas (canned, drained and rinsed) for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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) chickpeas (canned, drained and rinsed)
• 2 tbsp tandoori spice mix
• 3 tbsp olive oil
• 1 medium cucumber
• 1 cup cherry tomatoes
• 1/4 cup, finely chopped red onion
• 1/4 cup, chopped fresh cilantro
• 3 tbsp lemon juice
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Preheat oven to 400°F. Toss 1 can (15 oz) drained and rinsed chickpeas with 1 tbsp olive oil and 2 tbsp tandoori spice mix until well coated. Spread on a baking sheet and roast for 25 minutes, shaking halfway, until crisp and fragrant.
2. Step 2: Rinse 1 cup quinoa under cold water, then combine with 2 cups water in a medium saucepan. Bring to a boil over high heat, reduce to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy. Remove from heat and let stand covered for 5 minutes.
3. Step 3: While quinoa cooks, dice 1 medium cucumber and halve 1 cup cherry tomatoes. Finely chop 1/4 cup red onion and 1/4 cup fresh cilantro.
4. Step 4: In a large bowl, combine the cooked quinoa, roasted chickpeas, cucumber, cherry tomatoes, red onion, and cilantro. Drizzle with 3 tbsp lemon juice, 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Toss gently to combine and serve chilled or at room temperature.