Tertiary Spiced Chickpea and Quinoa Salad

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

A vibrant salad combining nutty quinoa with chickpeas and a tertiary blend of warm spices for a satisfying vegetarian meal. This Mediterranean-inspired summer cookout recipe (vegetarian), ready in about 30 minutes, pairs quinoa, water, canned chickpeas, 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 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 quinoa
• 2 cups water
• 1 can (15 oz) canned chickpeas, drained and rinsed
• 3 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp smoked paprika
• 1/2 cup red onion, finely diced
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh parsley, chopped
• 2 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Rinse 1 cup quinoa under cold water, then combine with 2 cups water in a medium saucepan. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy. Remove from heat and let sit covered for 5 minutes.
2. Step 2: While quinoa cooks, heat 3 tbsp olive oil in a small skillet over medium heat. Add 1 tsp ground cumin, 1 tsp ground coriander, and 1/2 tsp smoked paprika, toasting the spices for 1 minute until fragrant.
3. Step 3: In a large bowl, combine the cooked quinoa, 1 can (15 oz) drained and rinsed chickpeas, 1/2 cup finely diced red onion, 1 cup halved cherry tomatoes, and 1/4 cup chopped fresh parsley.
4. Step 4: Pour the toasted spice and olive oil mixture over the salad, then add 2 tbsp lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper. Toss gently until everything is evenly coated and serve at room temperature or chilled.