Bright, zesty, and utterly satisfying!
This quinoa chickpea salad is a Mediterranean-inspired mosaic of flavor and texture, where nutty quinoa meets creamy chickpeas, tangy crumbles of feta, and a sun-kissed splash of lemon. It’s the kind of dish that feels like a breeze off the Aegean: light, refreshing, and nourishing.
Whether you serve it chilled for a picnic or at room temperature for a cozy lunch, it’s a celebration of simplicity done right. Tossed with fresh herbs and crisp veggies, it’s proof that wholesome can be wildly delicious.
Quinoa and Chickpea Salad
Ingredients
- 1 cup uncooked quinoa, rinsed in a fine mesh sieve
- 2 cups water
- 1 can (15 ounces) chickpeas, rinsed and drained
- ½ medium cucumber, seeded and chopped
- ¼ cup red onion, chopped
- ½ cup parsley, finely chopped
- ¼ cup fresh mint, finely chopped
- ½ cup grape tomatoes, quartered
- 4 oz feta, crumbled
- ¼ cup olive oil
- ¼ cup lemon juice
- 1 tbsp red wine vinegar
- 1 clove garlic, pressed or minced
- Freshly ground black pepper and sea salt to taste
Instructions
- To cook the quinoa, combine the rinsed quinoa and water in a medium saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat to maintain a gentle simmer. Cook, covered, until the quinoa has absorbed all of the water, about 15 minutes at a low simmer. Remove the quinoa from the heat and let it rest for 5 minutes. Fluff with a fork, place in a serving bowl, and cool to room temperature or refrigerate overnight.
- In a large serving bowl, add the cooled cooked quinoa, chickpeas, chopped red onion, chopped cucumber, parsley, mint, crumbled feta, and quartered grape tomatoes.
- In a jar, combine the olive oil, lemon juice, vinegar, garlic, and salt. Shake well to combine.
- Pour the dressing over the quinoa vegetable mixture and toss to combine. Season with sea salt and fresh ground black pepper to taste.
Looking for another delicious summer salad? Try our Quinoa Watermelon Salad with Feta and Mint!
Enjoy!
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All photos by Lorianne DeVita