Turmeric-Spiced Chickpea and Quinoa Salad

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-31 · Updated 2026-07-31

A vibrant, nutrient-packed salad featuring warm turmeric-seasoned chickpeas over fluffy quinoa with fresh herbs and a tangy lemon dressing. This Mediterranean-inspired salad recipe (vegetarian, gluten free), ready in about 30 minutes, pairs quinoa, water, canned chickpeas, drained and rinsed 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 320 calories and feeds 4, 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 cup quinoa
• 2 cups water
• 1 can (15 oz) canned chickpeas, drained and rinsed
• 1 tsp ground turmeric
• 1/2 tsp ground cumin
• 2 tbsp olive oil
• 3 tbsp lemon juice
• 1/4 cup fresh parsley, chopped
• 2 tbsp fresh mint, chopped
• 1/4 cup red onion, finely diced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup cherry tomatoes, halved

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, 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 2 tbsp olive oil in a skillet over medium heat. Add 1 can (15 oz) drained chickpeas, 1 tsp ground turmeric, and 1/2 tsp ground cumin. Sauté for 5 minutes, stirring occasionally until chickpeas are fragrant and slightly golden.
3. Step 3: In a large bowl, combine cooked quinoa, turmeric chickpeas, 1/4 cup chopped fresh parsley, 2 tbsp chopped fresh mint, 1/4 cup finely diced red onion, and 1 cup halved cherry tomatoes.
4. Step 4: Whisk together 3 tbsp lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper. Pour the dressing over the salad and toss gently to combine. Serve warm or chilled.