Mediterranean Chickpea Salad with Feta and Quinoa

Delve into the vibrant flavors of the Mediterranean with this delightful Chickpea Salad featuring Feta and Quinoa. Not only is this salad packed with fresh vegetables and wholesome ingredients, but it also offers a nutritious option for lunch or dinner. This recipe is perfect for those seeking a light yet filling meal, suitable for any occasion. The combination of protein-rich chickpeas, gluten-free quinoa, and fresh produce creates a colorful dish that is as nourishing as it is delicious.

Mediterranean Chickpea Salad with Feta and Quinoa

Discover the vibrant flavors of the Mediterranean with this wholesome Chickpea Salad featuring feta and quinoa. Packed with fresh vegetables and protein-rich ingredients, this nutritious salad is perfect for lunch or dinner. Enjoy a colorful mix of chickpeas, cherry tomatoes, cucumbers, and herbs, all tossed in a zesty lemon dressing. Light yet satisfying, this salad is a delicious way to embrace healthy eating while savoring every bite. Ideal for any occasion!

Print Recipe Pin Recipe

Ingredients

1 cup quinoa, rinsed

2 cups water or vegetable broth

1 can (15 oz) chickpeas, drained and rinsed

1 cup cherry tomatoes, halved

1 cucumber, diced

1 bell pepper (red or yellow), diced

1/2 red onion, finely diced

1/2 cup Kalamata olives, pitted and halved

1/2 cup feta cheese, crumbled

1/4 cup fresh parsley, chopped

1/4 cup fresh mint, chopped

Juice of 1 lemon

3 tbsp olive oil

1 tsp dried oregano

Salt and pepper to taste

Instructions

Cook the Quinoa:

- In a medium saucepan, combine the rinsed quinoa with 2 cups of water or vegetable broth.

- Bring to a boil over medium-high heat.

- Once boiling, reduce the heat to low, cover, and allow it to simmer for about 15 minutes, or until the quinoa is tender and the liquid is absorbed.

- Remove from heat and let it sit, covered, for an additional 5 minutes.

- After resting, fluff the quinoa with a fork and set aside to cool.

Prepare the Vegetables:

- While the quinoa is cooking, chop and prepare the vegetables.

- In a large mixing bowl, combine the halved cherry tomatoes, diced cucumber, diced bell pepper, finely diced red onion, and halved Kalamata olives.

Add the Chickpeas:

- Gently add the drained and rinsed chickpeas to the vegetable mixture, stirring carefully to combine without mashing the chickpeas.

Mix in the Herbs and Feta:

- Once the quinoa has cooled to room temperature, fold it into the vegetable and chickpea mixture.

- Gently incorporate the crumbled feta cheese, followed by the chopped parsley and mint, ensuring even distribution.

Dress the Salad:

- In a small bowl, whisk together the freshly squeezed lemon juice, olive oil, dried oregano, salt, and pepper.

- Drizzle the dressing over the salad and toss well to ensure all ingredients are evenly coated in the flavorful dressing.

Chill and Serve:

- For optimal flavor enhancement, refrigerate the salad for at least 30 minutes before serving.

- This resting time allows the flavors to marry and intensify beautifully.

Final Garnish:

- Just before serving, gently toss the salad again and taste to adjust seasoning if necessary.

- Serve chilled or at room temperature as a light and refreshing side dish or a hearty main course.

Prep Time: 15 minutes | Total Time: 1 hour (including chilling) | Servings: 4-6

- Presentation Tips: Consider serving the salad in a large, colorful bowl, garnished with extra fresh parsley and mint leaves on top for an appealing finish.