Quinoa Chickpea Salad with Feta and Mediterranean Veggies Recipe
A refreshing and nutritious Quinoa Chickpea Salad packed with fresh vegetables, tangy feta cheese, and a zesty homemade dressing. This vibrant salad combines protein-rich quinoa and chickpeas with crisp cucumbers, sweet cherry tomatoes, briny kalamata olives, and fragrant parsley, making it perfect for a healthy lunch or light dinner.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
Salad Ingredients
- 1 cup quinoa, cooked according to package instructions
- 15 ounces canned chickpeas, rinsed and drained
- 1 cup chopped Persian cucumbers
- 2 cups halved cherry tomatoes
- ¾ cup pitted kalamata olives, drained and halved
- ½ small red onion, diced small
- 6 ounces feta cheese, crumbled
- ½ cup fresh Italian parsley
Dressing Ingredients
- ⅓ cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- Juice of ½ a lemon
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
Instructions
- Cook the quinoa: Prepare the quinoa according to the package instructions, usually boiling it in water until fluffy, then set it aside to cool slightly.
- Combine salad ingredients: In a large bowl, add the rinsed and drained chickpeas, chopped Persian cucumbers, halved cherry tomatoes, pitted and halved kalamata olives, diced red onion, crumbled feta cheese, and fresh Italian parsley.
- Prepare the dressing: Whisk together the extra virgin olive oil, red wine vinegar, dried oregano, lemon juice, sea salt, and freshly ground black pepper until well combined.
- Toss the salad: Pour the dressing over the combined salad ingredients and gently toss everything together until evenly coated with the dressing.
Notes
- Quinoa can be cooked in advance and refrigerated to save time.
- Adjust salt and pepper to taste, especially since feta and olives add saltiness.
- For a vegan version, omit the feta cheese or substitute with a plant-based alternative.
- This salad tastes even better after resting for 30 minutes to allow flavors to meld.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Keywords: quinoa salad, chickpea salad, Mediterranean salad, healthy salad, vegetarian salad, easy lunch, feta cheese salad
