Chickpea Feta Salad

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5 from 21 votes

The Chickpea Feta Salad combines quinoa, kale, chickpeas, and a colorful mix of fresh vegetables tossed with a simple olive oil and white wine vinegar dressing. The addition of crumbled feta cheese adds creaminess and tang. The quinoa provides a nutty, fluffy base while kale adds a leafy texture and the chickpeas bring protein and earthiness. The salad is light but filling, making it a versatile side dish or a light meal with optional protein additions.

Prep Time

15 mins

Cook Time

12 mins

Total Time

27 mins

Servings: 4 servings

Calories: 387 kcal

Course: Salad

Cuisine: Mediterranean, Vegetarian

Ingredients

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

SALAD DRESSING

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

Instructions

Cup of Yum

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

The recipe yields four side servings or two large meal-sized portions.
Consider adding shredded chicken or cooked shrimp to increase protein and make it a complete meal.
Nutritional information is estimated and can be adjusted according to specific ingredient brands and quantities.

Nutrition Information

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%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 387

% 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%

* Percent Daily Values are based on a 2,000 calorie diet.