Quinoa & Chickpea Salad

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I’ve been so busy these past two weeks moving and haven’t been to the store in so long! Finally ran to @heb during my lunch break and picked up a few things for tonight’s dinner! Definitely satisfied with this delicious salad.

Quinoa & Chickpea Salad

🔪 Prep Time: 10 minutes

🍳Cook Time: 30 minutes

🕒Total Time: 40 minutes

🍴Serving Size: 2-3


  • 1 bag (6 oz) Baby Spinach Spring Mix

  • ️1/2 cup Tricolor Quino️a

  • 2 Zucchini’s, cubed

  • ️8-10 Cherry Tomatoes, halved

  • 2 Avocados, sliced

  • 1 can (15 oz) Chickpeas, drained

  • Avocado Oil

  • Spices - ️Smoked Paprika,️ Garlic powder

  • Lemon Juice


  1. Preheat oven to 400°.

  2. Drain and rinse the chickpeas and then add to a mixing bowl. Add in avocado oil, smoked paprika, and garlic powder (I honestly just eyeball it and base it off of how flavorful I like it!). Mix together, spread in a baking sheet, and pop it in the oven for roughly 25-30 minutes!

  3. While that’s going, cook the quinoa in 1 cup of water until all is absorbed.

  4. Chop all the veggies!

  5. In a plate, place mixed greens, quinoa, zucchini, cherry tomatoes, avocado, and roasted chickpeas. Sprinkle over some more smoked paprika and garlic powder.

  6. Add hemp seeds, lemon juice, avocado oil and TADA!

Notes & Tips:

If you have an air fryer, you can also roast them in there.

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My name is Ritisha Gupta aka Tisha's Veggie Eats! I'm 25 years old and currently live in Houston, TX. I am a full-time Digital Designer and a part-time food blogger. I started my food blog on Instagram as a way to showcase healthy living & share my delicious meals. Read more...





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