Mediterranean Roasted Quinoa, Tomato, Chickpea & Olive Salad
A nutrient-packed salad with roasted cherry tomatoes, protein-rich chickpeas, fluffy quinoa, briny olives, and fresh herbs.Lightly dressed in lemon-olive oil dressing for a refreshing Mediterranean flavor. Perfect as a main meal or side dish.
⏱ Time
Prep: 15 minutes
Cook: 20–25 minutes
Total: 35–40 minutes
🥘 Ingredients
Salad Base
1 cup quinoa, rinsed
1 ½ cups water or vegetable broth
1 cup cherry tomatoes, halved
1 cup chickpeas, cooked or canned (rinsed & drained)
½ cup Kalamata or black olives, sliced
¼ cup red onion, thinly sliced
2 tbsp olive oil
Salt & black pepper, to taste
Dressing
3 tbsp olive oil
1 tbsp lemon juice
1 tsp red wine vinegar
1 tsp Dijon mustard
1 garlic clove, minced
½ tsp dried oregano
Salt & pepper to taste
Finishing
2 tbsp fresh parsley, chopped
1–2 tbsp crumbled feta (optional)
🧑🍳 Instructions
1. Cook the quinoa
In a saucepan, combine quinoa + water/broth.
Bring to a boil, reduce heat, cover, and simmer 12–15 minutes until water is absorbed.
Fluff with a fork and let cool slightly.
2. Roast the tomatoes
Preheat oven to 400°F (200°C).
Toss cherry tomatoes with 1 tbsp olive oil, salt, and pepper.
Roast 15–20 minutes until slightly caramelized.
3. Make the dressing
Whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, garlic, oregano, salt, and pepper.
4. Assemble the salad
In a large bowl, combine: quinoa, roasted tomatoes, chickpeas, olives, and red onion.
Pour dressing over the salad and toss gently
5. Garnish & Serve
Sprinkle fresh parsley and crumbled feta on top.
Serve at room temperature or chilled.
🛑 Tips and notes
Add roasted red bell peppers or zucchini for extra veggies.
Swap feta for vegan cheese to make it fully plant-based.
Add pine nuts or toasted almonds for crunch.
Serve on a bed of arugula or spinach for more greens.
🧮 Nutrition Information
Calories: ~320
Protein: 10 g
Carbs: 40 g
Fat: 14 g
Fiber: 7 g
Sodium: ~250 mg