Description
This Mediterranean Chickpea and Quinoa Salad Bowl is a vibrant and nutritious vegetarian dish, featuring protein-packed chickpeas and turmeric-infused quinoa, all brought together with a zesty lemon and dill dressing. Fresh tomatoes, cucumber, red onion, and creamy feta cheese add delightful textures and classic Mediterranean flavors, making it a refreshing and easy-to-make salad perfect for a healthy lunch or light dinner.
Ingredients
Chickpea Marinade and Salad Dressing
- ¼ cup lemon juice
- 1 teaspoon honey
- 1 teaspoon dried dill
- ¼ teaspoon garlic powder (or 2 cloves, minced)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon Dijon mustard
- ½ cup olive oil
Turmeric Quinoa
- 1 cup quinoa
- ¼ teaspoon garlic powder
- 1½ teaspoons turmeric
- 2 cups water
Salad Toppings
- 1 ½ cups cooked chickpeas (or 1 15 oz can)
- 2 tomatoes (or 1 pint cherry tomatoes)
- 1 cucumber
- ½ red onion
- feta cheese (about ¼ to ½ cup, crumbled)
Instructions
- Prepare Chickpea Marinade and Dressing: Add lemon juice, honey, dried dill, garlic powder, salt, black pepper, Dijon mustard, and olive oil into a mason jar. Screw the lid on tightly and shake vigorously until the ingredients are well combined into a dressing.
- Marinate Chickpeas: In a small bowl, combine the cooked chickpeas with half of the prepared marinade. Stir thoroughly to coat the chickpeas evenly, then set aside to allow flavors to meld while you prepare the quinoa.
- Cook Turmeric Quinoa: Rinse quinoa thoroughly under cold water to remove bitterness. Place quinoa in a medium saucepan with garlic powder, turmeric, and water. Bring to a boil over medium-high heat. Once boiling, cover with a fitted lid and reduce heat to medium-low. Let quinoa simmer for approximately 12 minutes, or until water is fully absorbed.
- Finish Quinoa: Remove the pot from heat and keep covered for an additional 5 minutes to allow quinoa to steam and become fluffy. Then, set aside until ready to assemble the salad.
- Prepare Salad Vegetables: Thinly slice the red onion and chop it into small pieces. Dice the tomatoes or halve cherry tomatoes. Peel the cucumber if desired and cut into bite-size chunks.
- Assemble Salad: Place a portion of the cooked turmeric quinoa on a plate or bowl as the base. Top with marinated chickpeas, followed by the chopped tomatoes, cucumber, and red onion pieces. Sprinkle crumbled feta cheese over the top. Season with additional salt and pepper if desired. Finally, drizzle the remaining marinade/dressing over the salad for extra flavor. Serve immediately and enjoy!
Notes
- You can substitute canned chickpeas for cooked chickpeas to save time—just rinse and drain well.
- Adjust the amount of turmeric to your taste preference for color and subtle flavor.
- The dressing can be made ahead and stored in the refrigerator for up to 3 days.
- This salad tastes great served chilled or at room temperature.
- For a vegan option, omit the feta cheese or substitute with a plant-based alternative.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
