Description
A vibrant, protein-packed salad inspired by coastal Mediterranean flavors. Combining fluffy quinoa, chickpeas, fresh veggies, and creamy feta, this dish is satisfying, nutritious, and perfect for meal prep or picnics.
Ingredients
1 cup uncooked quinoa
15 oz can chickpeas, drained and rinsed
1 pint cherry tomatoes, halved
1 English cucumber, chopped
1 cup crumbled feta cheese
1/3 cup extra virgin olive oil
Juice of 2 fresh lemons
2 cloves garlic, minced
1 tsp dried dill (or fresh dill, chopped)
Salt and black pepper to taste
Instructions
Rinse quinoa under cold water and cook in 2 cups water until tender (about 15 minutes).
In a large bowl, combine cooked quinoa, chickpeas, cherry tomatoes, cucumber, and feta.
Whisk olive oil, lemon juice, garlic, dill, salt, and pepper to make the dressing.
Pour dressing over salad and toss to combine. Chill for at least 15 minutes before serving.
Notes
Serve cold or at room temperature.
Store in an airtight container in the fridge for 3-4 days.
Optional additions: Avocado slices, Kalamata olives, or roasted red peppers for extra flavor and nutrition.
- Prep Time: 10
- Cook Time: 15
- Category: Dinner
- Method: Tossing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 4g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 5g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 50mg