Description
A vibrant and healthy Mediterranean Quinoa Salad packed with chickpeas, fresh vegetables, and a zesty lemon-herb dressing. Perfect for a light lunch or a satisfying side dish.
Ingredients
Scale
- 2 cups cooked quinoa
- 1 can (15 ounces) chickpeas, rinsed and drained
- 1 cup chopped cucumber
- 1 cup chopped bell pepper (any color)
- 1/2 cup chopped red onion
- 1/4 cup Kalamata olives, pitted and halved
- 1/4 cup crumbled feta cheese (optional)
- 1/4 cup chopped fresh parsley
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
Instructions
- In a large bowl, combine the cooked quinoa, chickpeas, chopped cucumber, bell pepper, red onion, and Kalamata olives.
- In a small bowl, whisk together the olive oil, lemon juice, and dried oregano. Season with salt and pepper.
- Pour the dressing over the quinoa mixture and toss gently to combine.
- Stir in the crumbled feta cheese and chopped parsley, if using.
- Serve immediately or chill for later.
Notes
- For a vegan option, omit the feta cheese.
- You can add other vegetables like cherry tomatoes or artichoke hearts.
- Cooked quinoa can be made ahead of time.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salads
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 10mg