Mediterranean Quinoa Chickpeas Salad (Printable Version)
Vibrant quinoa with chickpeas, vegetables, and lemon-herb dressing for a light, nutritious dish.
# What You Need:
→ Grains & Legumes
01 - 1 cup quinoa, rinsed
02 - 2 cups water
03 - 1 can (15 oz) chickpeas, drained and rinsed
→ Vegetables
04 - 1 cup cherry tomatoes, halved
05 - 1 cup cucumber, diced
06 - 1/2 red onion, finely diced
07 - 1/2 cup red bell pepper, diced
08 - 1/4 cup Kalamata olives, pitted and sliced
→ Fresh Herbs
09 - 1/4 cup fresh parsley, chopped
10 - 2 tablespoons fresh mint, chopped
→ Cheese (optional)
11 - 1/3 cup feta cheese, crumbled
→ Dressing
12 - 1/4 cup extra-virgin olive oil
13 - 2 tablespoons fresh lemon juice
14 - 1 teaspoon red wine vinegar
15 - 1 garlic clove, minced
16 - 1/2 teaspoon dried oregano
17 - Salt and freshly ground black pepper, to taste
# How-To:
01 - Combine quinoa and water in a medium saucepan. Bring to a boil, reduce heat to low, cover and simmer for 12 to 15 minutes until water is absorbed and quinoa is tender. Remove from heat and fluff with a fork. Allow to cool to room temperature.
02 - In a large mixing bowl, combine the cooled quinoa, chickpeas, cherry tomatoes, cucumber, red onion, red bell pepper, Kalamata olives, parsley, and mint.
03 - In a small bowl or jar, whisk together olive oil, lemon juice, red wine vinegar, minced garlic, dried oregano, salt, and black pepper until well blended.
04 - Pour the dressing over the salad mixture and toss gently until all ingredients are evenly coated.
05 - Fold in crumbled feta cheese if desired. Taste and adjust seasoning with additional salt or pepper as needed.
06 - Serve the salad chilled or at room temperature for best flavor.
# Expert Tips:
01 -
- It actually tastes better the next day when the flavors get acquainted with each other.
- You can make it once and eat it for three days without feeling like you're punishing yourself.
- Somehow it feels both fancy enough for guests and simple enough for a Tuesday lunch.
- The chickpeas make sure you stay full without feeling stuffed.
02 -
- Over-salting the quinoa while it cooks will make the whole thing inedible, so salt the dressing instead where you can control it.
- If you make this more than a few hours ahead, the salad will get watery from the tomatoes releasing their juice, so dress it right before you eat it if possible.
03 -
- Don't chop the herbs too far ahead or they'll start to turn dark and bitter—do it right before you assemble everything.
- The difference between a flat salad and an exciting one is usually just better olive oil and fresh lemon juice, so invest in those two things and suddenly everything tastes like an actual restaurant.