Description
A fresh and filling Chickpea Quinoa Salad packed with protein, crisp vegetables, creamy avocado, and tangy feta, all tossed in a bright lemon dressing.
Ingredients
1 cup uncooked quinoa
1½ cups water or vegetable broth
⅓ teaspoon salt
1 can (15 ounces) chickpeas
2 cups cherry tomatoes, halved
1½ cups cucumber, diced
¾ cup corn kernels
¾ cup olives, halved
½ red onion, chopped
⅓ cup parsley, chopped
1 ripe avocado, diced
¾ cup feta cheese, diced or crumbled
3 tablespoons extra virgin olive oil
3 tablespoons lemon juice
2 tablespoons mustard
1½ tablespoons maple syrup or honey
1 teaspoon salt
⅛ teaspoon black pepper
1 teaspoon dried oregano
Instructions
- Rinse and drain the quinoa. Add it to a pot with water or vegetable broth and ⅓ teaspoon salt. Bring to a gentle simmer and cook for 10 to 15 minutes until the liquid is absorbed. Fluff with a fork and set aside.
- In a medium bowl, whisk together olive oil, lemon juice, mustard, maple syrup or honey, 1 teaspoon salt, black pepper, and dried oregano.
- Drain and rinse the chickpeas, then add them to the dressing. Stir well and let them marinate while preparing the vegetables.
- In a large bowl, combine cherry tomatoes, cucumber, corn, olives, red onion, parsley, and avocado.
- Add the cooked quinoa, feta cheese, and marinated chickpeas. Toss until evenly mixed.
- Taste and adjust seasoning with extra salt or lemon juice as needed. Serve immediately or chilled.
Notes
For a vegan version, omit feta or use a dairy-free alternative and choose maple syrup instead of honey.
Add bell peppers, spinach, or roasted vegetables for extra texture and color.
For added protein, include grilled chicken, tuna, boiled eggs, or extra chickpeas.
Store in an airtight container in the refrigerator for up to 3 days.
Add avocado just before serving to prevent browning.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Boil
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 379 kcal
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 8 g
- Protein: 12 g
- Cholesterol: 20 mg
