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Mediterranean Quinoa Chickpea Salad

A bright, wholesome Mediterranean quinoa chickpea salad tossed with lemon, olive oil, crisp veggies, and creamy feta. It’s refreshing, protein-rich, and perfect for meal prep, lunches, or light dinners—simple, colorful, and full of flavor.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 people
Course: Salad
Cuisine: American with Mediterranean influence
Calories: 380
Ingredients Method Notes

Ingredients
  

For the salad:
  • 1 cup quinoa rinsed
  • 2 cups water
  • 1 can 15 oz chickpeas, drained and rinsed
  • 1 cup cherry tomatoes halved
  • 1 small cucumber diced
  • ½ red onion finely chopped
  • ½ cup crumbled feta cheese
  • ¼ cup chopped fresh parsley
  • 2 tbsp chopped fresh mint optional
For the dressing:
  • 3 tbsp olive oil
  • 2 tbsp lemon juice freshly squeezed
  • 1 garlic clove minced
  • 1 tsp dried oregano
  • Salt and black pepper to taste

Method
 

Step 1 – Cook the quinoa:
  1. In a medium pot, add 1 cup quinoa and 2 cups water. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes or until fluffy. Let it cool for 10–15 minutes.
Step 2 – Prep the veggies:
  1. Dice the cucumber, halve the cherry tomatoes, finely chop the red onion, and roughly chop parsley and mint.
Step 3 – Make the dressing:
  1. Whisk together olive oil, lemon juice, minced garlic, oregano, salt, and pepper in a small bowl until smooth.
Step 4 – Combine everything:
  1. In a large mixing bowl, add cooled quinoa, chickpeas, and all chopped vegetables. Pour in the dressing and toss gently to coat.
Step 5 – Add feta and chill:
  1. Sprinkle crumbled feta over the top and give it one last toss. Chill in the fridge for about 30 minutes before serving for best flavor.
Step 6 – Serve and enjoy:
  1. Serve cold or at room temperature. It’s delicious on its own, with pita bread, or alongside grilled chicken or fish.

Notes

This salad tastes even better the next day as the flavors blend together. You can store it in an airtight container in the fridge for up to four days.
If you want extra crunch, sprinkle a few toasted pine nuts or pumpkin seeds before serving.
For a vegan version, skip the feta or use a dairy-free alternative.