Recipe

Crispy Chickpea & Quinoa Salad

A protein-forward, weeknight-friendly salad with crispy chickpeas, fluffy quinoa, crunchy veggies, and a lemony tahini dressing that tastes like you tried harder than you did.

By Matt Campbell

•

4.8

A large white bowl filled with quinoa salad with crispy chickpeas, cucumber, cherry tomatoes, red onion, feta, and herbs on a wooden table in natural light

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If “healthy salad” makes you think of sad greens and a dressing that tastes like regret, I’ve got you. This one is savory, crunchy, and genuinely filling. We’re talking crispy chickpeas, quinoa that actually has flavor, a hit of salty feta, and a lemony tahini dressing that clings to everything in the best way.

It’s the kind of salad you can meal prep without ending up with a watery bowl of disappointment on day three. It holds up, travels well, and if you eat it straight out of the container over the sink, I will not judge you. I may join you.

A small jar of creamy lemon tahini dressing being poured over a bowl of quinoa salad

Why It Works

Big savory flavor, not bland lunch energy: cumin, garlic, lemon, and tahini bring depth fast.
Protein + fiber = actually satisfying: chickpeas and quinoa make this a real meal.
Great texture: crisp chickpeas, crunchy cucumber, juicy tomatoes, and creamy feta.
Meal prep friendly: the components keep well, and the dressing is sturdy and emulsified.

Pairs Well With

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Storage Tips

Best move: store the salad and dressing separately if you want maximum crunch.

Fridge: Keep salad in an airtight container for up to 4 days (best within 3 to 4 days, depending on produce freshness and how cold your fridge runs). Dressing keeps up to 7 days.
If already dressed: It’ll still be good for about 2 to 3 days, but the cucumber will soften and the chickpeas will lose crunch.
Revive leftovers: Add a squeeze of lemon, a pinch of salt, and a drizzle of olive oil. If it feels dry, add 1 to 2 teaspoons water to loosen the tahini dressing.
Do not freeze: cucumber and tomatoes get weird and watery.

Common Questions

Can I make this salad without quinoa?

Yes. Swap in cooked brown rice, farro, barley, or even couscous. If you want low-carb, use cauliflower rice or shredded kale as the base.

How do I keep the chickpeas crispy?

Let them cool fully after roasting, then store them in a container with the lid slightly cracked for a few hours before sealing. For meal prep, pack chickpeas separately and add right before eating.

Is tahini dressing healthy?

Generally, yes. Tahini is made from sesame seeds and brings mostly unsaturated fats plus a creamy texture without needing a ton of ingredients. Portion still matters, but it’s a solid choice.

What if my tahini dressing turns thick and seized?

Totally normal. Tahini can tighten up when it meets acid. Just whisk in warm water 1 teaspoon at a time until it turns smooth and pourable.

Can I make it vegan?

Absolutely. Skip the feta or use a dairy-free feta. The salad still tastes great because the dressing is doing heavy lifting.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Sheet pan
Mixing bowl (large)
Small bowl or jar for dressing
Fine mesh strainer (for rinsing chickpeas and quinoa)
Saucepan with lid (for quinoa)
Whisk or fork
Chef’s knife and cutting board

This salad is my go-to when I want to eat like a functional adult but I also want the food to taste like something. The first time I made it, I was aiming for “light lunch” and accidentally built a bowl I kept sneaking bites from while cleaning the kitchen. The crispy chickpeas were supposed to be a topping. They became a problem I had to keep “quality testing” until half the pan was gone.

Now I roast extra on purpose. It’s not over-prepping. It’s planning for chaos.

Crispy Chickpea & Quinoa Salad

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings 4

Ingredients

For the crispy chickpeas

1 (15-ounce) can chickpeas, rinsed and drained
1 tablespoon olive oil
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
Black pepper, to taste

For the salad

1 cup dry quinoa, rinsed (about 3 cups cooked)
2 cups water or low-sodium broth
1 cup diced cucumber
1 cup cherry tomatoes, halved
1/2 cup diced red bell pepper
1/4 cup red onion, thinly sliced
1/2 cup chopped parsley (or cilantro)
1/3 cup crumbled feta (optional)

For the lemon tahini dressing

1/4 cup tahini
2 tablespoons lemon juice (about 1 lemon)
1 tablespoon olive oil
1 tablespoon maple syrup or honey
1 small garlic clove, finely grated or minced
1/2 teaspoon kosher salt, plus more to taste
2 to 5 tablespoons warm water, as needed to thin

Optional add-ins: a handful of baby spinach, sliced avocado, olives, or a pinch of red pepper flakes.

Quick note: If you use broth, taste the salad before adding extra salt since broth can vary a lot.

Instructions

Roast the chickpeas. Heat oven to 425°F. Pat chickpeas very dry with a towel. Toss with olive oil, cumin, smoked paprika, garlic powder, salt, and pepper. Spread on a sheet pan and roast 20 to 25 minutes, shaking the pan once halfway through, until crisp and browned at the edges.
Cook the quinoa. While chickpeas roast, add quinoa and water (or broth) to a saucepan. Bring to a boil, then reduce to low, cover, and simmer 15 minutes. Remove from heat and rest 5 minutes covered. Fluff with a fork and let cool slightly so it does not wilt the herbs and veggies.
Make the dressing. In a small bowl or jar, whisk tahini, lemon juice, olive oil, maple syrup, garlic, and salt. It may look thick at first. Add warm water 1 teaspoon at a time, whisking, until smooth and drizzleable.
Assemble. In a large bowl, combine quinoa, cucumber, tomatoes, bell pepper, red onion, parsley, and feta (if using).
Dress and finish. Pour on dressing and toss. Top with crispy chickpeas right before serving for maximum crunch. Taste and adjust with more salt, lemon, or pepper.

A close-up of crispy roasted chickpeas on a sheet pan with browned edges

Nutrition information is estimated.

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