Description
A quick, zesty, and protein-packed salad made with fluffy quinoa, crisp vegetables, and a bright lemon dressing. Perfect as a meal, side, or lunch. Ready in 20 minutes with minimal effort.
Ingredients
1 cup uncooked quinoa
2 cups water
1 cup canned chickpeas (15 ounces), drained and rinsed
1 medium cucumber, diced
1 medium red bell pepper, diced
cup chopped red onion
1/4 cup Kalamata olives, pitted
1/2 cup crumbled feta cheese (optional)
julienne lemon peel (optional)
2 tablespoons olive oil
1/4 cup fresh lemon juice (2–3 lemons)
1 teaspoon honey or maple syrup
1 clove garlic, minced
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh mint
1/2 teaspoon salt
Freshly ground black pepper
Instructions
Rinse quinoa under cold water until water runs clear.
In a medium pot, combine quinoa, 2 cups water, and a pinch of salt. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.
Let quinoa cool to room temperature (about 5 minutes).
While quinoa cools, make the dressing: Whisk olive oil, lemon juice, honey, garlic, parsley, mint, salt, and pepper.
Combine cooked quinoa, chickpeas, cucumber, red bell pepper, red onion, olives, and feta (if using) in a large bowl. Fold in lemon zest if desired.
Pour dressing over the salad and toss gently to combine.
Notes
Storage: Keep in an airtight container for up to 4 days. The dressing may thicken slightly; stir before serving.
For a halal/vegetarian version, omit feta or substitute with vegan cheese.
Add grilled zucchini, cherry tomatoes, or avocado for extra flavor.
Meal prep: Assemble in portion-sized containers and dress just before eating.
- Prep Time: 10
- Cook Time: 15
- Category: Main dish
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 270
- Sugar: 5g
- Sodium: 1200mg
- Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 10mg