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–+ servings
protein packed mediterranean grain salad

Chickpea And Quinoa Salad

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Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 10 minutes
Total Time 40 minutes
Course Salad
Cuisine Mediterranean
Servings 4 servings

Equipment

  • 1 Medium saucepan
  • 1 Fine mesh strainer
  • 1 medium mixing bowl
  • 1 large mixing bowl
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Whisk
  • 1 Wooden spoon or spatula
  • 1 Set of measuring cups
  • 1 set of measuring spoons

Ingredients
  

  • 1 cup quinoa uncooked; rinsed
  • 2 cup water
  • 1 can chickpeas 15 ounces; drained and rinsed
  • 1 cup cucumber diced
  • 1 cup cherry tomatoes halved
  • 1/2 cup red bell pepper diced
  • 1/4 cup red onion finely chopped
  • 1/4 cup fresh parsley chopped
  • 2 tablespoon fresh mint chopped
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoon lemon juice freshly squeezed
  • 1 teaspoon Dijon mustard
  • 1 small garlic clove minced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon black pepper or to taste
  • 1/4 cup feta cheese optional; crumbled
  • 2 tablespoon toasted nuts or seeds optional; such as almonds or sunflower seeds

Instructions
 

  • Rinse the quinoa under cold running water using a fine-mesh strainer until the water runs clear.
  • Combine the quinoa and water in a medium saucepan and bring to a boil over medium-high heat.
  • Once boiling, reduce the heat to low, cover, and simmer for 12–15 minutes until the quinoa is tender and the water is absorbed.
  • Remove the saucepan from the heat, keep covered, and let the quinoa sit for 5 minutes to steam.
  • Fluff the quinoa with a fork, then transfer it to a large mixing bowl to cool slightly for about 5–10 minutes.
  • While the quinoa cooks and cools, drain and rinse the chickpeas and prepare the cucumber, cherry tomatoes, red bell pepper, red onion, parsley, and mint.
  • In a medium mixing bowl, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, ground cumin, salt, and black pepper to make the dressing.
  • Add the chickpeas, cucumber, cherry tomatoes, red bell pepper, red onion, parsley, and mint to the slightly cooled quinoa in the large mixing bowl.
  • Pour the dressing over the quinoa mixture and gently toss until everything is evenly coated.
  • Taste and adjust seasoning with additional salt, pepper, or lemon juice if desired.
  • If using, sprinkle the crumbled feta cheese and toasted nuts or seeds over the salad and gently fold them in.
  • Let the salad rest in the refrigerator for at least 10 minutes before serving to allow the flavors to meld.

Notes

For extra flavor, cook the quinoa in low-sodium vegetable broth instead of water, and be sure the quinoa is only slightly warm—not hot—before adding fresh herbs so they stay bright and vibrant. You can easily make this salad ahead of time; it keeps well for up to 3 days in the refrigerator, though it’s best to add the herbs and feta just before serving for maximum freshness. If the salad seems dry after chilling, revive it with a small splash of olive oil and lemon juice. This recipe is flexible: swap in other crisp vegetables you have on hand, use canned beans other than chickpeas, or add a handful of greens like arugula or spinach for extra color and nutrients.
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