Description
A vibrant and refreshing salad loaded with chickpeas, quinoa, and fresh vegetables, dressed with a zesty lemon vinaigrette.
Ingredients
Scale
- 1 cup quinoa
- 1 can chickpeas (garbanzo beans), drained and rinsed
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1 bell pepper, diced
- 1/4 red onion, finely chopped
- 1/4 cup olives, sliced
- 1/4 cup feta cheese, crumbled (optional)
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Rinse the quinoa under cold water in a fine mesh sieve to wash away its natural bitterness. Cook the quinoa according to package instructions, then allow it to cool for the salad.
- Combine the cooled quinoa with chickpeas, diced cucumber, halved cherry tomatoes, diced bell pepper, finely chopped red onion, and sliced olives in a large mixing bowl.
- Create the dressing by whisking together olive oil, lemon juice, salt, and pepper in a small bowl. Pour it over the salad and gently toss to combine.
- Add crumbled feta cheese and fresh parsley for garnish. Give everything one final toss.
- Serve immediately or refrigerate for about 30 minutes to let the flavors meld.
Notes
Make-ahead by preparing the quinoa and chopping the veggies a day in advance. Store them separately in the fridge and mix them just before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 5mg
Keywords: chickpea salad, quinoa salad, Mediterranean salad, healthy salad, summer recipe