Quinoa and Chickpea Salad

5 from 5 votes

Quinoa and Chickpea Salad is packed with vibrant flavors of the Mediterranean. Made with made with quinoa, chickpeas, red bell pepper, cucumber, and zesty herbs, it's a refreshing and nutritious dish with a homemade simple dressing.

Prep Time10

Cook Time15

Total Time25

Course: lunch, Salad, Side Dish, Snack

Cuisine: Mediterranean

Servings: cups

Calories: 336kcal

Author: Rachel

Cost: $12

Equipment

1 Fine Mesh Colander for rinsing quinoa

Ingredients

Quinoa Salad

1 cup Uncooked quinoa rinsed well
2 cups water
½ cup Red Onion diced
2 cups English Cucumber sliced and quartered
1 Red Bell Pepper chopped
1 can Chickpeas (15.5 ounces) rinsed and drained
½ cup Pitted Kalamata olives sliced or halved, optional
1 cup Chopped Fresh Herbs Spinach, arugula, parsley, basil, or mint are good options.
½ cup Goat Cheese or Feta or skip for Vegan

DRESSING

2 tablespoon Extra Virgin Olive Oil
2 tablespoon Red Wine Vinegar
2 tablespoon Lemon Juice
1 teaspoon Garlic Powder
¼ teaspoon Pepper & Salt each
2 teaspoon Oregano or 2 tablespoon fresh herbs
¼ teaspoon Salt & pepper

US Customary - Metric

Instructions

Make dressing by whisking all of the ingredients in a small bowl or shaking in a jar. Refrigerate until ready to use.
add the rinsed quinoa and water according to package directions. Boil the mixture over medium-high heat, then decrease the heat to medium-low for a simmer. Simmer uncovered until the quinoa has absorbed all water, about 15 minutes. Remove from the heat, cover and let rest for 5 minutes. Fluff with a fork and let cool completely.
In a large bowl, add all of the salad ingredients to the quinoa followed by the dressing. Toss to coat.
Taste and season with additional lemon juice or salt and pepper.

Notes

Make Ahead. Mediterranean Orzo Salad can be made the day before serving. As it marinates, the pasta and other ingredients get time to absorb the seasoning from the dressing for flavorful bites. Reserve about half the dressing to toss in right before serving.

Leftovers and storage. When stored in the fridge in a closed airtight container, this Mediterranean orzo salad will last 3 to 5 days. Keep in mind that if you sprinkle it with feta cheese, it shouldn't sit out at room temperature longer than an hour.

Nutrition