Chickpea Feta Salad

Name: Chickpea Feta Salad
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Ingredients: ½ cup dry quinoa; ¾ cup water; 2 cup finely chopped kale; 15 oz can of chickpeas; 1 cup diced cucumber; ¼-½ cup diced red bell pepper; ¾-1 cup diced feta cheese; 1 cup diced tomato; ⅓ cup finely diced red onion; salt and pepper; 3-4 TBSP olive oil; 2 TBSP white wine vinegar; 1 medium-small clove of fresh garlic; ¼ salt; ¼ black pepper

User Reviews

5.0

21 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
27 mins
Servings
4 servings
Calories
387 kcal
Course
Salad
Cuisine
Mediterranean, Vegetarian

Chickpea Feta Salad

Reese Morris

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This vibrant vegetarian Chickpea Feta Salad is fresh, flavorful, and easily made ahead of time for speedy weekday lunches or for backyard parties or picnics.

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Ingredients

Servings

½ cup dry quinoa
¾ cup water
2 cup finely chopped kale
15 oz can of chickpeas (drained and rinsed)
1 cup diced cucumber
¼-½ cup diced red bell pepper
¾-1 cup diced feta cheese (or crumbled if preferred)
1 cup diced tomato
⅓ cup finely diced red onion
salt and pepper to taste

SALAD DRESSING

3-4 TBSP olive oil
2 TBSP white wine vinegar
1 medium-small clove of fresh garlic (pressed or smashed/minced)
¼ salt
¼ black pepper

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Instructions

First rinse and drain your quinoa using a mesh strainer or sieve. Bring a small pot to medium heat and lightly toast the quinoa to remove any excess water, stirring often. This step is optional but really adds to the nuttiness and fluff factor of the quinoa! Next add your water, set burner to high, and bring to a boil. Once boiling, reduce heat to low and simmer, covered with the lid slightly ajar, for 12-13 minutes or until quinoa is fluffy and the liquid has been absorbed.
Once your quinoa is ready, fluff with a fork and season with salt and pepper, to taste. Transfer to a large plate to cool.
While the quinoa cooks, chop all your veggies and make the dressing.
To make the dressing, whisk together all the ingredients in a small bowl or add to a mason jar (with a tight fitting lid) and shake well. Fresh garlic is a must for dressings - the flavor is amazing!
Feel free to jazz your dressing up with some fresh herbs or dried seasoning if you'd like! I kept it super simple this time around but herbs like parsley, dill, oregano, and basil all taste great here.
Finely dice red onion and add to the dressing to let it marinate. This will take the "bite" out of the raw onion. Love this little trick!
Prep remaining vegetables by dicing cucumber, tomato, and red bell pepper.
Combine cooled quinoa with veggies, chickpeas, and dressing. Mix well. Give the salad a taste and season with any additional salt and pepper you'd like. I always add a wee bit extra.
Lastly fold in the feta and you're ready to dive in!
You can enjoy this salad right away or chill before serving. I love it both ways! If meal prepping, pop it in the fridge and dive in when you're ready. The dressing will soak into the salad and amplify the flavor even more. SO GOOD!

Notes

Recipe yields 4 side salads or 2 extra large meal-sized portions.
T-Rex friends - feel free to add shredded chicken or cooked shrimp to your bowl!
Nutrition Facts below are estimated for salad and dressing using an online recipe nutrition calculator. Adjust as needed and enjoy!

Nutrition Information

Show Details

Calories 387kcal (19%) Carbohydrates 51g (17%) Protein 18g (36%) Fat 21g (32%) Saturated Fat 5g (25%) Polyunsaturated Fat 5g Monounsaturated Fat 9g Trans Fat 1g Cholesterol 25mg (8%) Sodium 357mg (15%) Potassium 767mg (22%) Fiber 12g (48%) Sugar 8g (16%) Vitamin A 3883IU (78%) Vitamin C 52mg (58%) Calcium 316mg (32%) Iron 6mg (33%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 387 kcal

% Daily Value*

Calories	387kcal	19%
Carbohydrates	51g	17%
Protein	18g	36%
Fat	21g	32%
Saturated Fat	5g	25%
Polyunsaturated Fat	5g	29%
Monounsaturated Fat	9g	45%
Trans Fat	1g	50%
Cholesterol	25mg	8%
Sodium	357mg	15%
Potassium	767mg	16%
Fiber	12g	48%
Sugar	8g	16%
Vitamin A	3883IU	78%
Vitamin C	52mg	58%
Calcium	316mg	32%
Iron	6mg	33%