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Mediterranean Quinoa Chickpea Salad Recipe with Lemon Feta Dressing

Mediterranean Quinoa Chickpea Salad

A bright, satisfying salad combining cooled quinoa, chickpeas, fresh vegetables, herbs, feta, Kalamata olives, and a lemon-olive oil dressing. Serve it immediately or chill it briefly for an even more refreshing meal.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Salad
  • 1 cup Uncooked quinoa
  • 2 cups Water or vegetable broth
  • 1 15-ounce can Chickpeas, drained and rinsed
  • 1 cup Cucumber, diced
  • 1 cup Cherry or grape tomatoes, halved
  • 1/2 medium Red bell pepper, diced
  • 1/4 medium Red onion, finely diced
  • 1/2 cup Fresh parsley, chopped
  • 1/4 cup Fresh mint, chopped
  • 1/2 cup Feta cheese, crumbled
  • 1/3 cup Kalamata olives, pitted and halved or sliced
Dressing
  • 1/4 cup Extra-virgin olive oil
  • 3 tablespoons Fresh lemon juice
  • 1 small clove Garlic, finely grated or minced
  • 1 teaspoon Dried oregano
  • 1/2 teaspoon, plus more to taste Kosher salt
  • 1/4 teaspoon Freshly ground black pepper
  • 1 tablespoon Red wine vinegar, optional

Method
 

Step-by-Step
  1. Rinse the quinoa under cold running water for 30–60 seconds. Combine it with the water or vegetable broth in a saucepan, bring to a boil, cover, reduce the heat to low, and simmer for about 15 minutes until the liquid is absorbed.
  2. Remove the quinoa from the heat and let it stand, covered, for 5 minutes. Fluff with a fork, then spread it on a plate or baking sheet so it cools completely.
  3. Whisk the olive oil, lemon juice, garlic, oregano, kosher salt, black pepper, and optional red wine vinegar in a small bowl or measuring cup. Taste the dressing and add a little more lemon juice or salt if needed.
  4. Add the cooled quinoa, chickpeas, cucumber, tomatoes, bell pepper, red onion, parsley, mint, feta, and Kalamata olives to a large mixing bowl. Pour over the dressing and toss gently until the ingredients are evenly coated.
  5. Taste the finished salad and adjust the lemon juice, salt, and pepper to suit your preference. Serve immediately or refrigerate for 20–30 minutes before serving.

Notes

Rinse quinoa thoroughly to remove bitter-tasting surface saponins, and cool it fully before combining it with the vegetables. The salad keeps well for up to 3 days refrigerated; reserve a little dressing for leftovers because quinoa absorbs dressing as it rests. Omit feta and check the dressing ingredients for a vegan version.