Easy Mediterranean Quinoa Salad with Feta and Chickpeas
A vibrant, protein-packed salad featuring fluffy quinoa, creamy feta, and hearty chickpeas tossed in a zesty lemon-herb dressing. This no-cook, make-ahead dish is perfect for a healthy lunch or a refreshing side.
Ingredients
Ingredients
- 1 cup quinoa rinsed well
- 2 cups water or vegetable broth
- 1 can chickpeas (garbanzo beans) 15 oz, drained and rinsed
- 1 cup English cucumber diced
- 1 cup cherry tomatoes halved
- 1/2 cup red onion thinly sliced
- 1/2 cup fresh parsley chopped
- 1/4 cup feta cheese crumbled
- 1/4 cup extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp dried oregano
- 1/2 tsp salt or to taste
- 1/4 tsp black pepper freshly ground
Notes
Storage: Store in an airtight container in the refrigerator for up to 4 days. The flavors will continue to develop. Make-Ahead: This salad is excellent for meal prep. Prepare all components up to 2 days in advance; store the quinoa, vegetables, and dressing separately, and combine just before serving. Variations: Add sliced Kalamata olives, roasted red peppers, or artichoke hearts for extra Mediterranean flair. For a vegan version, omit the feta or use a plant-based feta alternative. Serving Suggestion: This salad is a complete meal on its own, or serve it as a side with grilled chicken or fish.