Mediterranean Chickpea & Quinoa Salad with Lemon Herb Dressing
This Mediterranean Chickpea & Quinoa Salad is colorful, refreshing, and nutrient-dense. It’s loaded with crisp vegetables, hearty chickpeas, fluffy quinoa, briny olives, and creamy feta, all tossed in a zesty lemon herb dressing. Perfect for lunch, dinner, or as a make-ahead meal.
Time
Prep Time: 15 minutes
Cook Time: 15 minutes (for quinoa)
Total Time: 30 minutes
Ingredients
Salad:
1 cup uncooked quinoa (or 2 ½ cups cooked)
1 can (15 oz) chickpeas, drained and rinsed
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/2 cup red bell pepper, diced
1/4 cup red onion, finely chopped
1/3 cup kalamata olives, sliced
1/2 cup feta cheese, crumbled
2 tbsp fresh parsley, chopped
2 tbsp fresh mint (optional), chopped
Lemon Herb Dressing:
1/4 cup extra virgin olive oil
2 tbsp fresh lemon juice (about 1 lemon)
1 tsp lemon zest
1 clove garlic, minced or grated
1 tsp dijon mustard (optional, for depth)
1/2 tsp dried oregano
Salt & freshly ground black pepper, to taste
Instructions
1. Cook the Quinoa
Rinse quinoa under cold water.
Combine 1 cup quinoa with 2 cups water in a saucepan.
Bring to a boil, reduce to a simmer, cover, and cook for 12–15 minutes, or until water is absorbed.
Remove from heat, fluff with a fork, and let cool.
2. Make the Dressing
In a small bowl or jar, whisk together olive oil, lemon juice, lemon zest, garlic, mustard, oregano, salt, and pepper.
Set aside to let the flavors meld.
3. Assemble the Salad
In a large bowl, combine cooked quinoa, chickpeas, cherry tomatoes, cucumber, red bell pepper, onion, olives, feta, parsley, and mint (if using).
Pour dressing over the salad and toss to combine.
4. Serve
Taste and adjust salt, pepper, or lemon if needed.
Serve immediately, or refrigerate for at least 30 minutes to let flavors develop.
Serve chilled or at room temperature.
Notes & Tips
Meal prep: Keeps well in the fridge for up to 4 days. Perfect for lunches!
Vegan version: Omit feta or use a dairy-free alternative.
Add-ins: Roasted red pepper, avocado, sun-dried tomatoes, or arugula work great.
Protein boost: Add grilled chicken, shrimp, or tofu if desired.
❓ Frequently asked questions FAQ
Q: Can I use couscous or bulgur instead of quinoa?
A: Yes! Just cook according to package directions and substitute 2 ½ cups for the quinoa.
Q: Is this freezer-friendly?
A: It’s best fresh or refrigerated. Freezing is not recommended due to the fresh veggies and feta.
Q: Can I use bottled lemon juice?
A: Fresh lemon juice is best, but bottled works in a pinch. Add a little zest for extra freshness.
Nutritional Information
Calories ~360
Protein ~12g
Carbohydrates ~38g
Fat ~18g
Fiber ~7g
Sugar ~4g
Sodium ~400mg