Go Back

Quinoa Chickpea Salad

A Mediterranean-style quinoa salad with chickpeas, cucumber, tomatoes, feta, and herbs tossed in a bright lemon vinaigrette.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Servings: 6
Course: Salad, Snack
Cuisine: Mediterranean
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup dry quinoa rinsed
  • 2 cups water
  • 15 ounces canned chickpeas drained and rinsed
  • 1 English cucumber diced
  • 1 cup cherry tomatoes halved
  • ½ red onion finely diced
  • ½ cup crumbled feta cheese
  • ½ cup chopped fresh parsley
  • ¼ cup chopped fresh mint
  • ¼ cup olive oil
  • 3 tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • 1 clove garlic minced
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Equipment

  • Medium saucepan (for the quinoa)
  • Large mixing bowl
  • Small bowl and whisk
  • Fine-mesh strainer (for rinsing quinoa)

Method
 

  1. Step 1: Cook the quinoa in the water for about 15 minutes, then fluff and cool.
  2. Tip: Rinse the quinoa first to avoid bitterness.
  3. Step 2: Whisk the oil, lemon juice, Dijon, garlic, salt, and pepper.
  4. Step 3: Combine the quinoa, chickpeas, cucumber, tomatoes, and onion in a large bowl.
  5. Step 4: Pour on the dressing and toss.
  6. Step 5: Fold in the feta, parsley, and mint.
  7. Tip: Add the herbs last to keep them bright.
  8. Step 6: Chill for 30 minutes or serve right away.

Notes

Calories are an estimate per serving.
Omit the feta for a vegan version.