Mediterranean Chickpea and Quinoa Salad with Lemon Dressing
20m PREP
15m COOK
4 SERVINGS
350 CAL/SERV
Overview
A vibrant, protein-packed salad featuring chickpeas, quinoa, and fresh vegetables, tossed in a zesty lemon dressing, perfect for a refreshing meal.
Macronutrients per serving
70
grams
Protein
12.0g 17%
Fat
16.0g 23%
Carbs
42.0g 60%
Rich in nutrients
Vitamin C
30% DV
Supports immune function
Iron
15% DV
Essential for blood production
Vitamin A
20% DV
Important for vision and immune health
Fiber
32% DV
Aids in digestion and promotes satiety
Folate
25% DV
Important for DNA synthesis and repair
Ingredients
Salad Ingredients
- 1 cup quinoa rinsed
- 2 cups water
- 1 can chickpeas drained and rinsed
- 1 cup cherry tomatoes halved
- 1 medium cucumber diced
- 1/4 cup red onion finely chopped
- 1/4 cup kalamata olives sliced
- 1/4 cup feta cheese crumbled
- 1/4 cup fresh parsley chopped
Lemon Dressing
- 1/4 cup olive oil
- 2 tablespoons lemon juice freshly squeezed
- 1 clove garlic minced
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- 1 In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed quinoa, cover, and reduce the heat to low. Simmer for 15 minutes or until the quinoa is cooked and the water is absorbed.
- 2 Fluff the quinoa with a fork and set it aside to cool.
- 3 In a large bowl, combine the chickpeas, cherry tomatoes, cucumber, red onion, olives, feta cheese, and parsley.
- 4 In a small bowl or jar, whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper to make the dressing.
- 5 Add the cooled quinoa to the large bowl with the vegetables and mix gently to combine.
- 6 Pour the lemon dressing over the salad and toss everything together until well coated.
- 7 Let the salad sit for at least 10 minutes before serving to allow the flavors to meld.
- 8 Serve the salad chilled or at room temperature, as a side dish or a light meal.