Easy Mediterranean Quinoa Salad with Chickpeas and Feta

Sara Coleman

A vibrant and refreshing cold quinoa salad packed with Mediterranean flavors, crunchy vegetables, and creamy feta cheese. Perfect for meal prep, potlucks, or a healthy lunch, this salad comes together in under 30 minutes.

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Prep Time 15

Cook Time 15

Total Time 30

Servings 4 servings

Calories 385 kcal

Ingredients

1 cup Dry Quinoa Rinsed thoroughly under cold water
2 cups Water For cooking quinoa
1 can Chickpeas 15 oz can, drained and rinsed
1 medium Cucumber Diced, about 1 cup
1 cup Cherry Tomatoes Halved
0.5 cup Red Onion Finely diced
0.5 cup Feta Cheese Crumbled or cubed
0.25 cup Kalamata Olives Pitted and sliced
0.25 cup Fresh Parsley Chopped
3 tbsp Extra Virgin Olive Oil
2 tbsp Lemon Juice Freshly squeezed
1 tsp Dried Oregano
0.5 tsp Salt Or to taste
0.25 tsp Black Pepper Freshly ground

Notes

Storage: Keep in an airtight container in the refrigerator for up to 4 days. Make-Ahead: Cook the quinoa and chop the vegetables a day in advance; store separately and assemble just before serving. Variations: Add diced bell peppers, artichoke hearts, or avocado. For extra protein, add grilled chicken breast. Substitutions: Use couscous or bulgur wheat instead of quinoa, or goat cheese instead of feta.