Description
This Mediterranean Chickpea Quinoa Salad is a refreshing, flavorful dish combining protein-rich quinoa and chickpeas with crisp vegetables, tangy feta cheese, and a zesty olive oil dressing. Perfect as a light lunch or a wholesome side, it is easy to prepare and ideal for make-ahead meals.
Ingredients
Salad Ingredients
- 2 cups cooked quinoa (white or mixed color)
- 1 cup cooked chickpeas
- ½ cup diced red bell pepper
- ½ cup cubed English or Persian cucumber
- ½ cup halved cherry tomatoes
- ½ cup chopped onions
- ½ cup pitted Kalamata olives (whole or sliced)
- 2 tablespoons chopped parsley
- 2 ounces Feta cheese (55 g)
- ¼ cup toasted pine nuts
Dressing Ingredients
- ¼ cup extra virgin olive oil
- 1 teaspoon balsamic vinegar
- 1 tablespoon freshly squeezed lemon juice
- ½ teaspoon salt
- ½ teaspoon freshly cracked black pepper
Instructions
- Combine Ingredients: Place the cooked quinoa, chickpeas, diced red bell pepper, cubed cucumber, halved cherry tomatoes, chopped onions, Kalamata olives, and chopped parsley in a large mixing bowl.
- Prepare Dressing: In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, lemon juice, salt, and freshly cracked black pepper until well combined.
- Toss Salad: Pour the dressing over the salad ingredients and toss thoroughly to ensure all components are evenly coated with the dressing.
- Chill Salad: Cover the bowl and refrigerate the salad for 1 to 2 hours to allow flavors to meld and serve it chilled.
- Add Toppings and Serve: Just before serving, sprinkle the salad with crumbled feta cheese and toasted pine nuts for added texture and flavor.
Notes
- Use cooked quinoa and chickpeas that are fully cooled before assembling to keep the salad fresh and crisp.
- To save time, canned chickpeas can be used but should be rinsed and drained well.
- For a vegan version, omit the feta cheese or substitute with vegan cheese alternatives.
- Chilling the salad enhances the flavors, making it more refreshing and delicious.
- The salad can be stored covered in the refrigerator for up to 2 days, but add pine nuts just before serving to maintain their crunchiness.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
