Ternary Spiced Chickpea and Quinoa Salad
A vibrant quinoa salad tossed with chickpeas and a ternary blend of cumin, coriander, and smoked paprika for a warm, earthy flavor. This mediterranean (vegetarian) ready in about 25 minutes pairs quinoa, water, canned chickpeas 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 a quick salad or grain on the side. 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 rinsed quinoa
- 2 cups water
- 1 can (15 oz), drained and rinsed canned chickpeas
- 3 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp smoked paprika
- 2 tbsp lemon juice
- 1/4 cup chopped fresh parsley
- 1 small, finely diced red onion
- 1 tsp salt
- 1/2 tsp black pepper
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a medium saucepan, bring 2 cups water to a boil. Add 1 cup rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy. Remove from heat and let cool.
- Step 2: In a large bowl, whisk together 3 tbsp olive oil, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp smoked paprika, 2 tbsp lemon juice, 1 tsp salt, and 1/2 tsp black pepper until combined.
- Step 3: Add the cooled quinoa, 1 can (15 oz) drained and rinsed chickpeas, 1/4 cup chopped fresh parsley, and 1 small finely diced red onion to the dressing. Toss gently until all ingredients are evenly coated.
- Step 4: Refrigerate for at least 30 minutes before serving to allow flavors to meld in this ternary spiced quinoa salad.
Frequently asked questions
How long does Ternary Spiced Chickpea and Quinoa Salad take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Ternary Spiced Chickpea and Quinoa Salad?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep quinoa from drying out.
Can I substitute ingredients in Ternary Spiced Chickpea and Quinoa Salad?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Ternary Spiced Chickpea and Quinoa Salad for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Ternary Spiced Chickpea and Quinoa Salad vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Perfect for the 4th of July barbecue! My kids loved the colorful quinoa and chickpeas, and the spiced flavor was refreshing.
- ★★★★★
My go-to for July 4th gatherings! The quinoa held up perfectly in the salad, and the spices were spot-on.
- ★★★★☆
Cooked it for my family reunion—took longer than expected to roast the chickpeas, but everyone raved about the Mediterranean twist.
