Mediterranean Chickpea & Quinoa Salad with Lemon Feta Dressing
A fresh, protein-packed Mediterranean salad made with fluffy quinoa, hearty chickpeas, and crisp vegetables. Tossed in a lemony olive oil dressing and topped with feta and fresh herbs, it’s perfect as a light lunch, side dish, or a make-ahead meal.
⏱ Time
Prep: 15 minutes
Cook quinoa: 15 minutes
Total: ~30 minutes
🛒 Ingredients
For the salad:
1 cup quinoa, rinsed
2 cups water or vegetable broth
1 can (15 oz) chickpeas, drained & rinsed
1 cucumber, diced
1 red bell pepper, diced
1 cup cherry tomatoes, halved
¼ red onion, finely chopped
¼ cup Kalamata olives, sliced
½ cup crumbled feta cheese
2 tbsp fresh parsley, chopped
2 tbsp fresh mint, chopped (optional)
For the dressing:
3 tbsp extra virgin olive oil
Juice of 1 lemon
1 clove garlic, minced
1 tsp Dijon mustard
Salt & black pepper, to taste
🥘 Instructions
1. Cook quinoa:
In a saucepan, combine quinoa and water (or broth). Bring to a boil, reduce heat, cover, and simmer ~15 minutes until liquid is absorbed. Fluff with a fork and let cool slightly.
2. Prepare vegetables:
Dice cucumber, pepper, onion, and halve tomatoes.
3. Mix dressing:
In a small bowl, whisk olive oil, lemon juice, garlic, Dijon, salt, and pepper.
4. Assemble salad:
In a large bowl, combine cooked quinoa, chickpeas, cucumber, bell pepper, tomatoes, onion, and olives. Drizzle with dressing and toss well.
5. Finish:
Top with feta, parsley, and mint. Serve immediately or chill for 30 minutes for best flavor.
💡 Notes & Tips
Make it vegan: Omit feta or use plant-based feta.
For crunch: Add chopped nuts like pistachios or walnuts.
Great for meal prep: Stays fresh in the fridge for 3–4 days.
❓ frequently Asked Questions FAQ
Q: Can I use couscous instead of quinoa?
A: Yes! Pearl couscous works beautifully here.
Q: Can I add protein?
A: Grilled chicken, salmon, or shrimp pair perfectly.
🔢 Nutrition information
Calories: ~370 kcal
Protein: 13g
Carbs: 52g
Fat: 12g
Fiber: 9g