Description

This Quinoa Chickpea Salad combines protein-packed chickpeas with fluffy quinoa and crunchy vegetables, all tied together with a zesty lemon dressing. It's a nutritious and vibrant meal that stays fresh for days, perfect for meal prep.

Ingredients

Scale

1 cup uncooked quinoa
1 can (15 oz) chickpeas
1 English cucumber
1 red bell pepper
1 red onio
Fresh parsley
1/2 cup crumbled feta cheese
1/4 cup kalamata olives
1/4 cup extra virgin olive oil
Juice of 1 large lemo
1 clove garlic, minced
1 tsp dried oregano

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Instructions

Rinse the quinoa thoroughly in a fine-mesh sieve
Combine the rinsed quinoa with 2 cups of water or vegetable broth in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes
Remove the quinoa from heat and let it sit covered for 5 minutes before fluffing with a fork
While the quinoa cools, dice the cucumber, red bell pepper, and red onion into uniform, bite-sized pieces
Drain and rinse the chickpeas under cold water. Pat them dry with a paper towel
In a small jar or bowl, combine olive oil, lemon juice, minced garlic, and oregano. Shake or whisk until emulsified
In a large mixing bowl, toss the cooled quinoa, chickpeas, and chopped vegetables together. Pour the dressing over and stir well to coat
Gently fold in feta cheese and parsley. Season with salt and black pepper to taste

Notes

Let the quinoa cool significantly before adding fresh vegetables to maintain their crunch.

Soaking diced red onions in cold water for 5 minutes can help reduce their pungency.

Quinoa expands significantly, so use a larger bowl for mixing.

Prep Time: 20 mins
Cook Time: 10 mins
Category: Lunch
Method: Mixing
Cuisine: Mediterranean

Nutrition

Serving Size: 1 bowl
Calories: 320 kcal
Sugar: 2g
Sodium: 350mg
Fat: 14g
Saturated Fat: 3g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 8g
Protein: 12g
Cholesterol: 5mg