Tertiary Spiced Chickpea and Quinoa Salad
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 (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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- 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.
- 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.
Frequently asked questions
How long does Tertiary Spiced Chickpea and Quinoa Salad take to make?
Total time is about 30 minutes (10 min prep + 20 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 Tertiary 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 Tertiary 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 Tertiary 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 Tertiary 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.
