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Quinoa and Chickpea Salad

A light yet satisfying salad with quinoa, chickpeas, fresh vegetables, and a simple lemon dressing, perfect for weeknight dinners or meal prep.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Meal Prep, Salad
Cuisine: Healthy, Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 cup quinoa Rinsed and drained
  • 1 cup cherry tomatoes Halved
  • 1 unit cucumber Diced
  • 1 can (15 oz) chickpeas Drained and rinsed
  • ½ cup feta cheese Crumpled
  • ½ cup fresh parsley or cilantro Chopped
  • 3 tbsp olive oil Good-quality
  • 2 tbsp lemon juice Freshly squeezed
  • Salt and pepper To taste

Method
 

Cooking Quinoa
  1. Rinse quinoa under cold water until the water runs clear.
  2. In a pot, combine quinoa with 2 cups of water or vegetable broth. Bring to a boil, then cover and simmer for 15 minutes until liquid is absorbed.
  3. Allow quinoa to cool briefly.
Preparing Vegetables
  1. While quinoa cooks, chop cherry tomatoes and cucumber; add chopped herbs.
Combining Ingredients
  1. In a large bowl, mix cooled quinoa, chickpeas, chopped veggies, and feta cheese until well combined.
  2. Whisk together olive oil and lemon juice in a small bowl; season with salt and pepper. Drizzle over the salad.
  3. Toss salad gently to coat everything in dressing. Serve immediately or chill before serving.

Notes

Store salad in an airtight container in the refrigerator for up to 3-4 days. To refresh leftovers, bring to room temperature before serving.