Tomato-Basil Quinoa Salad with Grilled Chickpeas

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A vibrant quinoa salad infused with fresh tomatoes, basil, and crispy grilled chickpeas for a light, protein-packed dish. This mediterranean-inspired salads (vegetarian) ready in about 35 minutes pairs quinoa, cooked chickpeas, diced tomatoes into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 280 calories and feeds 2, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. 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

• 1/2 cup quinoa
• 1/2 cup cooked chickpeas
• 1 cup diced tomatoes
• 1/4 cup chopped fresh basil
• 2 tbsp olive oil
• 1/4 cup diced red onion
• 1 juiced lemon
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Rinse 1/2 cup quinoa and cook in 1 cup water until tender, about 15 minutes. Let cool.
2. Step 2: Toss cooked quinoa with 1/2 cup cooked chickpeas, 1 cup diced tomatoes, 1/4 cup chopped basil, 1/4 cup diced red onion, 2 tbsp olive oil, 1 tbsp lemon juice, 1/4 tsp salt, and 1/4 tsp black pepper. Mix until evenly coated.
3. Step 3: Heat 1 tbsp olive oil in a skillet over medium heat. Add 1/4 cup diced red onion and sauté for 3 minutes until caramelized. Fold into the quinoa salad and serve immediately.