Easy Mediterranean Quinoa Salad with Chickpeas and Feta
A vibrant, protein-packed quinoa salad featuring chickpeas, crisp vegetables, and creamy feta tossed in a zesty lemon-herb vinaigrette. This refreshing dish is perfect for meal prep, potlucks, or a quick healthy lunch.
Ingredients
Ingredients
- 1 cup dry quinoa rinsed thoroughly
- 2 cups water or vegetable broth
- 1 can chickpeas 15 oz, drained and rinsed
- 1 cup cherry tomatoes halved
- 1 medium cucumber diced
- 0.5 cup red onion finely diced
- 0.5 cup feta cheese crumbled
- 0.25 cup fresh parsley chopped
- 3 tbsp olive oil extra virgin
- 2 tbsp lemon juice freshly squeezed
- 1 tsp dried oregano
- 0.5 tsp salt to taste
- 0.25 tsp black pepper freshly ground
Notes
Storage: Store in an airtight container in the refrigerator for up to 4 days. The flavors improve after sitting. Make-Ahead: Cook the quinoa and chop the vegetables up to 2 days in advance. Assemble with dressing just before serving for best texture. Variations: Add kalamata olives, roasted red peppers, or artichoke hearts. For extra protein, add grilled chicken or chickpeas.