Greek Quinoa & Chickpea Salad
This fresh, yet hearty salad will keep you full for hours. It's filled with nutrient-rich vegetables, including tomatoes and cucumbers and uses parsley as a flavorful alternative to lettuce. Quinoa and chickpeas make this recipe packed with protein and fiber, while olive oil and lemon juice makes a healthy and simple vinaigrette. Leave out the feta to make this dish vegan.
Servings 6
Ingredients
- 1 cup quinoa, dry (about 2 1/2 cups cooked)
- 3 cups parsley, chopped
- 1 cup cherry tomatoes, quartered
- 2 cups English cucumber, diced (about 1 cucumber)
- 1 1/2 cup onions, diced (red or yellow)
- 2 cups chickpeas
- 1 cup feta cheese, crumbled
- 1/2 cup kalamata olives, sliced (optional)
- 1/4 cup lemon juice
- 1/4 cup olive oil
- 1/4 teaspoon fine grain sea salt
Instructions
- Add your quinoa in a small pot, along with 2 cups of water. Bring to a boil, then reduce to low heat and let simmer 15 minutes or until the water has been absorbed. Let it cool completely.
- Meanwhile, prepare your parsley, cherry tomatoes, cucumbers, onions and chickpeas and place in a large bowl. Add your crumbled feta, olives, lemon juice, olive oil and salt.
- When your quinoa has cooled down, transfer to the bowl with your other ingredients. Toss all the ingredients together. Add more salt or pepper to taste. Enjoy!
Notes
Store in an airtight container in the fridge.
Leave out the feta for a vegan option.