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Made using cooked quinoa, lots of veggies, and a zesty and flavorful dressing, Mediterranean Chickpea Quinoa Salad, is a healthy and delicious salad that can be made in under 10 minutes. Serve it on its own or as a side dish (vegetarian, gluten-free).

Mediterranean Chickpea Quinoa Salad Recipe

Course: Salad
Cuisine: Mediterranean
Diet: Gluten Free, Vegetarian
Prep Time: 10 minutes
Cook Time: 5 minutes
Refrigeration Time: 2 hours
Total Time: 2 hours 15 minutes
Servings: 4 people
Calories: 635kcal
Author: Neha Mathur
Made using cooked quinoa, lots of veggies, and a zesty and flavorful dressing, Mediterranean Chickpea Quinoa Salad, is a healthy and delicious salad that can be made in under 10 minutes. Serve it on its own or as a side dish.
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US Customary - Metric

Ingredients

For The Salad

  • 2 cups cooked quinoa white or mixed color
  • 1 cup cooked chickpeas
  • ½ cup diced red bell pepper
  • ½ cup cubed English or Persian cucumber
  • ½ cup halved cherry tomatoes
  • ½ cup chopped onions
  • ½ cup pitted Kalamata olives whole or sliced
  • 2 tablespoons chopped parsley
  • 2 ounces Feta cheese 55 g
  • ¼ cup toasted pine nuts

For The Dressing

  • ¼ cup extra virgin olive oil
  • 1 teaspoon balsamic vinegar
  • 1 tablespoon freshly squeezed lemon juice
  • ½ teaspoon salt
  • ½ teaspoon freshly cracked black pepper

Instructions

  • Place quinoa, chickpeas, red bell pepper, cucumber, cherry tomatoes, onions, kalamata olives, and parsley in a large mixing bowl.
  • Stir together olive oil, balsamic vinegar, lemon juice, salt, and black pepper in a small bowl to make the dressing.
  • Pour the dressing over the salad and toss to coat nicely.
  • Refrigerate the salad for 1-2 hours before serving.
  • Top the salad with crumbled feta cheese and toasted pine nuts just before serving.

Notes

If you do not like a particular ingredient in this salad, you can skip it. It won’t make a big difference.
You can add leafy greens such as kale, spinach, and arugula for extra nutrition and taste.
Add sun-dried tomatoes instead of fresh tomatoes to this salad.
This Mediterranean salad remains fresh for a long, making it apt for picnics, potlucks, and barbecues. It is a great salad for meal prep too.
Make it vegan by replacing feta cheese with avocado.
This recipe can be easily doubled or tripled.
This is a great recipe to use up the leftover cooked quinoa from a previous meal.

Nutrition

Calories: 635kcal | Carbohydrates: 73g | Protein: 19g | Fat: 31g | Saturated Fat: 5g | Cholesterol: 11mg | Sodium: 414mg | Potassium: 795mg | Fiber: 11g | Sugar: 6g | Vitamin A: 1026IU | Vitamin C: 33mg | Calcium: 138mg | Iron: 6mg