Mediterranean Quinoa Chickpea Salad
User Reviews
5.0
3 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
35 mins
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Servings
4
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Calories
495 kcal
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Course
Salad
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Cuisine
Mediterranean
Mediterranean Quinoa Chickpea Salad
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This Mediterranean Quinoa Chickpea Salad has it all: protein-packed quinoa, tender chickpeas, and tons of crunchy veggies. The zesty lime dressing adds a refreshing finish that ties it all together.
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Ingredients
- 2 cans (30 oz) chickpeas drained and rinsed
- 1 cup dried quinoa rinsed
- 6 tablespoon olive oil
- 4 medium tomatoes finely chopped
- 4 medium cucumbers halved and thinly sliced
- ½ red onion halved and thinly sliced
- 1 c kalamata olives pitted
- ¾ parsley chopped
- 2 tablespoon lemon juice
- salt
- pepper
- ½ cup feta cheese crumbled, vegan or regular - optional
Instructions
- Preheat the oven to 400F and line a large baking sheet with parchment paper.
- Lay the chickpeas on the baking sheet. Drizzle them with 2 tablespoons of olive oil, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Toss to combine.
- Roast for 20-25 minutes until the chickpeas are crunchy. Remove from the oven the set aside.
- Meanwhile, combine the quinoa and 2 cups of water in a medium pot. Bring to a boil, reduce the heat to medium-low, cover, and cook for 15 minutes.
- Remove the pot from the heat and let the quinoa cool for 10 minutes. Fluff with a fork.
- In a large bowl combine chickpeas, quinoa, tomatoes, cucumbers, red onion, olives, and parsley.
- Drizzle with the remaining 4 tablespoons of olive oil and 2 tablespoons of lemon juice. Season with salt and pepper to taste.
Notes
- If you enjoyed this recipe, please come back and give it a rating. I ❤️ hearing from you!
- ❤️
- Roasting the chickpeas is key to giving them a crunchy texture and a delicious, nutty flavor. Don't rush this step, and make sure to drizzle them with olive oil and season with salt and pepper for maximum flavor.
- Cook the quinoa in vegetable or chicken broth instead of water for added flavor.
- This salad can be made in advance and stored in the fridge for up to 3 days. However, if you plan to do this, I recommend leaving the olives and feta cheese on the side and adding them to individual servings. This will keep the salad fresh and prevent the olives and cheese from making the salad soggy.
- Feel free to customize this salad with your favorite vegetables or herbs. Bell peppers, avocado, or fresh mint would all be great additions.
- This quinoa chickpea salad is a meal on its own, but it also makes a great side dish. Serve it with grilled chicken, salmon, or lamb for a complete and satisfying meal.
- If you're making this salad for a party or potluck, consider doubling the recipe. It's always a hit and tends to disappear quickly!
- For a vegan version, simply omit the feta cheese or use a vegan alternative. The salad is still packed with flavor and protein, even without the cheese.
Nutrition Information
Show Details
Calories
495kcal
(25%)
Carbohydrates
40g
(13%)
Protein
12g
(24%)
Fat
33g
(51%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
4g
Monounsaturated Fat
21g
Cholesterol
17mg
(6%)
Sodium
754mg
(31%)
Potassium
860mg
(25%)
Fiber
7g
(28%)
Sugar
7g
(14%)
Vitamin A
1404IU
(28%)
Vitamin C
27mg
(30%)
Calcium
175mg
(18%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 495 kcal
% Daily Value*
| Calories | 495kcal | 25% |
| Carbohydrates | 40g | 13% |
| Protein | 12g | 24% |
| Fat | 33g | 51% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 21g | 105% |
| Cholesterol | 17mg | 6% |
| Sodium | 754mg | 31% |
| Potassium | 860mg | 18% |
| Fiber | 7g | 28% |
| Sugar | 7g | 14% |
| Vitamin A | 1404IU | 28% |
| Vitamin C | 27mg | 30% |
| Calcium | 175mg | 18% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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