Vegetarian Chickpea and Quinoa Salad with Tahini Dressing

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

A nourishing, protein-rich salad featuring fluffy quinoa, roasted chickpeas, fresh vegetables, and a creamy tahini-lemon dressing. This Mediterranean-inspired meal-prep recipe (vegetarian, gluten free), ready in about 40 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 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 smoked paprika
• 1 medium, diced cucumber
• 1 cup halved cherry tomatoes
• 1/4 cup finely chopped red onion
• 1/3 cup chopped fresh parsley
• 3 tbsp tahini
• 2 tbsp lemon juice
• 2 tbsp water (for dressing)
• 1 minced garlic clove
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 400°F. Toss 1 can (15 oz) drained chickpeas with 2 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Spread chickpeas on a baking sheet and roast for 20 minutes until crispy, shaking once halfway.
2. Step 2: Meanwhile, bring 2 cups water to a boil in a medium saucepan. Add 1 cup rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy. Fluff with a fork and let cool.
3. Step 3: In a large bowl, combine cooked quinoa, roasted chickpeas, 1 diced cucumber, 1 cup halved cherry tomatoes, 1/4 cup finely chopped red onion, and 1/3 cup chopped fresh parsley.
4. Step 4: In a small bowl, whisk together 3 tbsp tahini, 2 tbsp lemon juice, 2 tbsp water, 3 tbsp olive oil, 1 minced garlic clove, 1/2 tsp salt, and 1/4 tsp black pepper until smooth and creamy. Pour dressing over salad and toss to combine before serving.