Easy Mediterranean Quinoa Salad with Chickpeas Feta
This vibrant quinoa salad combines protein-rich chickpeas, creamy feta, and fresh vegetables tossed in a zesty lemon-herb dressing. It's a quick, nutritious meal-prep option that delivers authentic Mediterranean flavors in under 30 minutes.
Ingredients
Ingredients
- 1 cup quinoa rinsed thoroughly
- 2 cups water for cooking quinoa
- 1 can chickpeas 15 oz, drained and rinsed
- 1 cup cherry tomatoes halved
- 1 medium cucumber diced, about 1 cup
- 1 cup red bell pepper diced
- 0.5 cup red onion finely diced
- 0.75 cup feta cheese crumbled or cubed
- 0.25 cup fresh parsley chopped
- 0.25 cup olive oil extra virgin
- 3 tbsp lemon juice freshly squeezed
- 1 tsp dried oregano crushed between fingers
- 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 5 days. The flavors improve after a day. Make-Ahead: Cook quinoa and chop vegetables up to 2 days ahead; store separately. Assemble with dressing up to 24 hours before serving. Variations: Add kalamata olives, artichoke hearts, or fresh mint. For vegan option, omit feta or use plant-based feta. Serving Suggestions: Serve as a main dish or as a side to grilled chicken or fish. For best texture, keep dressing separate if meal prepping and add just before eating.