Lemony Quinoa Salad with Roasted Chickpeas
This is the salad I make when I want something that will still taste good on day three. Quinoa is a meal-prep champion — it keeps its texture, absorbs dressing without going soggy, and packs a serious protein punch. Roasted chickpeas add crunch and substance, cucumber and cherry tomatoes bring freshness, and the lemon dressing is punchy enough to wake everything up. It travels well, which makes it ideal for potlucks and desk lunches alike.
Ingredients
- ☐ Quinoa — 1 cup dry, rinsed
- ☐ Chickpeas — one 15 oz can, drained and patted very dry
- ☐ English cucumber — diced, 1 cup
- ☐ Cherry tomatoes — halved, 1 cup
- ☐ Red onion — finely diced, 1/4 cup
- ☐ Fresh parsley — chopped, 1/2 cup
- ☐ Fresh mint — chopped, 1/4 cup
- ☐ Lemon — 2, juiced and zested
- ☐ Olive oil — 5 tablespoons, divided
- ☐ Smoked paprika — 1 teaspoon
- ☐ Ground cumin — 1/2 teaspoon
- ☐ Garlic — 1 clove, minced
- ☐ Sea salt and black pepper
- ☐ Crumbled vegan feta — optional, for serving
Nutrition Facts
Per serving · 4 servings total
Instructions
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Preheat oven to 400°F (200°C). Toss dried chickpeas with 1 tablespoon olive oil, smoked paprika, cumin, and salt. Spread on a baking sheet and roast for 20-25 minutes, shaking once, until crisp.
Meanwhile, cook quinoa: combine rinsed quinoa with 1 3/4 cups water and a pinch of salt in a saucepan. Bring to a boil, reduce to a simmer, cover, and cook for 15 minutes. Let stand covered for 5 minutes, then fluff with a fork and let cool.
Make the dressing: whisk together remaining 4 tablespoons olive oil, lemon juice, lemon zest, minced garlic, 1/2 teaspoon salt, and black pepper to taste.
In a large bowl, combine cooled quinoa, cucumber, cherry tomatoes, red onion, parsley, and mint.
Pour over the dressing and toss well to combine. Let sit for 10 minutes to allow flavors to meld.
Just before serving, fold in the roasted chickpeas (save a few for garnish). Top with crumbled vegan feta if using, and the reserved chickpeas.
Recipe notes
If meal-prepping, store the roasted chickpeas separately and add them just before eating to keep them crisp.
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