Easy Mediterranean Quinoa Salad with Chickpeas and Feta
A vibrant, nutrient-packed salad featuring fluffy quinoa, hearty chickpeas, crisp vegetables, and tangy feta cheese, all tossed in a bright lemon-herb vinaigrette. Perfect for meal prep, picnics, or a light, satisfying main dish.
Ingredients
Ingredients
- 1 cup quinoa rinsed well
- 2 cups water
- 1 can chickpeas 15 oz, drained and rinsed
- 1 cup English cucumber diced
- 1 cup cherry tomatoes halved
- 0.5 cup red onion thinly sliced
- 0.5 cup kalamata olives pitted and halved
- 0.5 cup feta cheese crumbled
- 0.25 cup fresh parsley chopped
- 0.25 cup extra virgin olive oil
- 2 tbsp lemon juice freshly squeezed
- 1 tsp dried oregano
- 0.5 tsp salt
- 0.25 tsp black pepper
Notes
Storage: Store in an airtight container in the refrigerator for up to 4 days. The flavors will continue to develop. Make-Ahead: Cook the quinoa and chop the vegetables up to 2 days in advance. Assemble the salad with dressing just before serving for the freshest texture. Substitutions: Swap feta with goat cheese or omit for a vegan version (use a dairy-free feta alternative). For extra protein, add grilled chicken or shrimp. Serving Suggestions: Serve as a main dish for lunch or as a side with grilled fish or chicken.