Description
A vibrant, satisfying salad packed with quinoa, chickpeas, and crisp vegetables like cucumbers, tomatoes, and bell peppers. Tossed with a zesty lemon-olive oil dressing and topped with feta and Mediterranean herbs. A balanced, plant-forward meal for lunch or dinner.
Ingredients
Quinoa, fully cooked (2 cups)
Canned chickpeas (1.5 cups), drained and rinsed
Cherry tomatoes (1 cup), halved
Cucumber slices (1 cup)
Red onion (1/2 cup), finely diced
Bell pepper (1/2 cup), diced
Kalamata olives (1/4 cup)
Feta cheese crumbles (1/2 cup)
Fresh parsley and mint (1/4 cup), chopped
Olive oil (3 tbsp)
Filtered water (2 tbsp)
Lemon juice (2 tbsp)
Garlic (1 clove), minced
Sea salt (1/2 tsp)
Black pepper (1/4 tsp)
Instructions
Heat cooked quinoa in a large bowl for 1-2 minutes.
Add chickpeas, cherry tomatoes, cucumbers, red onion, and bell pepper.
Mix in olives and half the feta cheese.
In a separate jar, whisk together olive oil, filtered water, lemon juice, garlic, salt, and pepper.
Pour dressing over salad and toss gently.
Top with remaining feta and fresh herbs before serving.
Notes
Use organic chickpeas for a firmer texture.
Add sautéed spinach for extra greens.
Store in an airtight container in the fridge for up to 2 days.
Swap feta for goat cheese (halal alternative).