Quinoa Salad With Chickpeas
Equipment
- 1 Medium saucepan
- 1 Fine mesh strainer
- 1 medium mixing bowl
- 1 large mixing bowl
- 1 Cutting board
- 1 Chef's knife
- 1 Wooden spoon
- 1 small whisk
- 1 measuring cup
- 4 Measuring spoons
Ingredients
- 1 cup quinoa uncooked rinsed
- 2 cup water cold
- 1 teaspoon salt divided
- 1 can chickpeas drained and rinsed 15 ounces
- 1 cup cucumber diced
- 1 cup cherry tomatoes halved
- 1/3 cup red onion finely chopped
- 1/2 cup bell pepper diced any color
- 1/4 cup kalamata olives pitted and sliced optional
- 1/4 cup fresh parsley chopped
- 2 tablespoon fresh mint chopped optional
- 1/4 cup extra-virgin olive oil
- 3 tablespoon lemon juice freshly squeezed
- 1 teaspoon Dijon mustard
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- 1/4 cup feta cheese crumbled optional
Instructions
- Rinse the quinoa thoroughly in a fine-mesh strainer under cold water for 30 seconds.
- Add the rinsed quinoa, water, and 1/2 teaspoon of salt to a medium saucepan and bring to a boil over medium-high heat.
- Once boiling, reduce heat to low, cover the saucepan, and simmer for 12–15 minutes until the water is absorbed and the quinoa is tender.
- Remove the saucepan from heat, keep covered, and let the quinoa rest for 5 minutes to steam.
- Fluff the quinoa gently with a fork, then spread it in a medium mixing bowl to cool for about 10 minutes.
- While the quinoa cools, add chickpeas, cucumber, cherry tomatoes, red onion, bell pepper, olives, parsley, and mint to a large mixing bowl and toss to combine.
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, remaining 1/2 teaspoon salt, black pepper, oregano, and garlic powder until emulsified.
- Add the cooled quinoa to the large mixing bowl with the vegetables and chickpeas.
- Pour the dressing over the salad and toss gently with a wooden spoon until everything is evenly coated.
- Fold in the crumbled feta cheese, taste, and adjust seasoning with extra salt, pepper, or lemon juice as needed.
- Let the salad rest for 5 minutes before serving to allow flavors to meld.
Notes
For best results, let the salad chill in the fridge for 30–60 minutes before serving so the flavors fully develop, and stir again just before eating to redistribute the dressing; you can easily customize this dish by swapping vegetables (like adding grated carrot or spinach), using lime instead of lemon, or omitting feta for a vegan version, and it stores well in an airtight container in the refrigerator for up to 3 days, making it ideal for meal prep or picnics—just keep in mind that you may want to refresh it with a drizzle of olive oil or citrus right before serving if it’s been chilled for a while.
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