Quinoa Salad with Feta and Chickpeas
A fresh recipe with crisp vegetables, quinoa, feta, chickpeas dressed in a homemade Mediterranean dressing.
Servings 8 servings
Calories 226kcal
Ingredients
- 2.5 cups cooked quinoa
- 2 cups arugula
- 1 cup cucumber (chopped
- 1/2 cup cherry tomatoes (halved)
- 1/2 cup bell pepper (chopped)
- 1 15 oz can chickpeas (rinsed, drained and dried with paper towel)
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh parsley (chopped)
Mediterranean Dressing
- 1/2 cup olive oil
- 3 tbsp white vinegar
- 2 tbsp lemon juice
- 2 cloves garlic (minced well)
- 1 tsp dijon
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 1/2 tsp pepper
Instructions
- Cook quinoa according to package directions. Allow quinoa to fully cool before assembling salad (you can do this a day in advance and keep it in the refrigerator).
- Mix dressing ingredients in a jar and set aside.
- Drain can of chickpeas into a colander. Rinse under cool water and pat dry with a paper towel to remove excess moisture. Transfer to large mixing bowl.
- Chop vegetables (bell pepper, cherry tomatoes, cucumbers, parsley) and add to large mixing bowl with chickpeas. Add feta cheese, arugula, and quinoa to bowl. Drizzle dressing and toss (1-2 tablespoons at a time is recommended to ensure it does not become overdressed).
- Chill salad for 30 minutes prior to serving for best results. Serve and enjoy. Salad can be stored for up to 4 days in the refrigerator.
Nutrition
Calories: 226kcal | Carbohydrates: 15g | Protein: 4g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 8mg | Sodium: 268mg | Potassium: 208mg | Fiber: 2g | Sugar: 2g | Vitamin A: 672IU | Vitamin C: 20mg | Calcium: 76mg | Iron: 1mg