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Mediterranean Chickpea Quinoa Salad with Lemon Vinaigrette

Close-up of a vibrant quinoa salad mixed with cherry tomatoes, cucumber, feta, and olives.
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You can make this vibrant quinoa salad featuring chickpeas and fresh vegetables. It uses a simple lemon vinaigrette and is excellent for meal prep or as a healthy side dish.

Ingredients

Scale
  • 1 cup quinoa, rinsed
  • 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 red onion, finely chopped
  • 1/2 cup Kalamata olives, halved
  • 1/2 cup crumbled feta cheese (optional)
  • 1/4 cup fresh parsley, chopped
  • For the Lemon Vinaigrette:
  • 1/4 cup extra virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • 1/2 teaspoon dried oregano
  • Salt and black pepper to taste

Instructions

  1. Cook the quinoa: Combine the rinsed 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 is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and let cool slightly.
  2. Prepare the vegetables: While the quinoa cooks, chop the tomatoes, cucumber, red onion, and parsley. Halve the olives.
  3. Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, oregano, salt, and pepper until well combined.
  4. Assemble the salad: In a large bowl, combine the cooled quinoa, chickpeas, tomatoes, cucumber, red onion, and olives.
  5. Dress the salad: Pour the lemon vinaigrette over the quinoa mixture. Toss gently to coat everything evenly.
  6. Finish and serve: Stir in the fresh parsley and feta cheese, if using. Taste and adjust seasoning if needed. This healthy quinoa salad is great served immediately or chilled for later.

Notes

  • For a high protein quinoa salad, you can increase the amount of chickpeas or add grilled chicken breast.
  • This salad works well for meal prep; store the dressing separately if you plan to keep it for more than three days to prevent the vegetables from becoming too soft.
  • To make this a vegan quinoa salad, omit the feta cheese or use a dairy-free substitute.

Nutrition

Find it online: https://juliameal.com/quinoa-salad-mediterranean-chickpea-recipe/