Print

Mediterranean Chickpea Quinoa Salad with Lemon Feta Dressing

Close-up of a colorful quinoa salad featuring yellow quinoa, chickpeas, cucumber chunks, cherry tomatoes, and crumbled feta cheese.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this satisfying, protein-packed Mediterranean Quinoa Salad featuring chickpeas, fresh vegetables, and a zesty lemon feta dressing. It is a healthy recipe perfect for meal prep or a light lunch.

Ingredients

Scale
  • 1 cup dry quinoa
  • 2 cups water or vegetable broth
  • 1 (15-ounce) can chickpeas, rinsed and drained
  • 1 cup cherry tomatoes, halved
  • 1 English cucumber, diced
  • 1/2 cup Kalamata olives, halved
  • 1/2 cup crumbled feta cheese (optional)
  • 1/4 cup fresh parsley, chopped
  • For the Dressing:
  • 1/4 cup olive oil
  • 3 tablespoons fresh lemon juice
  • 1 clove garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Cook the quinoa: Combine quinoa and water or broth in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid absorbs. Fluff with a fork and let it cool completely.
  2. Prepare the dressing: In a small bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, salt, and pepper until well combined.
  3. Assemble the salad: In a large bowl, combine the cooled quinoa, chickpeas, cherry tomatoes, cucumber, Kalamata olives, and parsley.
  4. Dress the salad: Pour the lemon dressing over the quinoa mixture. Toss gently to coat all ingredients evenly.
  5. Add feta: Fold in the crumbled feta cheese, if using.
  6. Chill or serve: You can serve the salad immediately, or cover and refrigerate for at least 30 minutes to allow the flavors to meld. This salad is excellent for make ahead salad preparation.

Notes

  • For a vegan option, omit the feta cheese or substitute it with a vegan feta alternative.
  • This recipe works well for healthy meal prep; store leftovers in an airtight container in the refrigerator for up to four days.
  • To boost protein, add grilled chicken or canned tuna.

Nutrition

Find it online: https://cookingbyfelix.com/quinoa-salad-mediterranean-chickpea-lemon/