Quinoa and Chickpea Salad with Cucumber and Feta
This Quinoa and Chickpea Salad with Cucumber and Feta is a light, refreshing, and nutritious dish that’s perfect for lunch, dinner, or as a side for any meal. The combination of protein-rich quinoa and chickpeas, crunchy cucumber, and tangy feta cheese creates a satisfying, well-balanced salad. It’s packed with fresh ingredients and flavors, making it an excellent choice for a healthy, quick meal.
This salad offers a delicious mix of textures and flavors: the quinoa provides a hearty base, the chickpeas add a satisfying bite, while the cucumber offers a crisp, refreshing crunch. The feta cheese brings a creamy, tangy contrast to the salad, and the zesty dressing ties everything together. It’s the perfect balance of healthy and tasty, and it’s so easy to make!
Tools to Use:
- Medium saucepan (for cooking quinoa)
- Strainer (for rinsing chickpeas)
- Large mixing bowl
- Spoon or spatula for mixing
- Small bowl (for dressing)
Ingredients:
- 1 cup quinoa
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cucumber, diced
- 1/2 cup feta cheese, crumbled
- 1/4 red onion, finely chopped (optional)
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley (optional, for garnish)
Instructions:
- Cook the Quinoa:
- Rinse the quinoa under cold water using a fine-mesh strainer. In a medium saucepan, add 2 cups of water and bring it to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fully cooked and the water is absorbed. Fluff the quinoa with a fork and set it aside to cool slightly.
- Prepare the Salad Ingredients:
- While the quinoa is cooking, dice the cucumber and finely chop the red onion (if using). Drain and rinse the chickpeas, then set them aside. Crumble the feta cheese into small pieces.
- Make the Dressing:
- In a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and pepper. Adjust the seasoning to your taste.
- Assemble the Salad:
- In a large mixing bowl, combine the cooked quinoa, chickpeas, cucumber, red onion, and feta cheese. Pour the dressing over the salad and toss everything together until well combined.
- Serve:
- Garnish the salad with fresh parsley if desired. Serve immediately or refrigerate for 30 minutes to allow the flavors to meld together.
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Quinoa and Chickpea Salad with Cucumber and Feta
Equipment
- Medium saucepan (for cooking quinoa)
- Strainer (for rinsing chickpeas)
- Large mixing bowl
- Spoon or spatula for mixing
- Small bowl (for dressing)
Ingredients
- 1 cup quinoa
- 1 can 15 oz chickpeas, drained and rinsed
- 1 cucumber diced
- 1/2 cup feta cheese crumbled
- 1/4 red onion finely chopped (optional)
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley optional, for garnish
Instructions
- Cook the Quinoa:
- Rinse the quinoa under cold water using a fine-mesh strainer. In a medium saucepan, add 2 cups of water and bring it to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fully cooked and the water is absorbed. Fluff the quinoa with a fork and set it aside to cool slightly.
- Prepare the Salad Ingredients:
- While the quinoa is cooking, dice the cucumber and finely chop the red onion (if using). Drain and rinse the chickpeas, then set them aside. Crumble the feta cheese into small pieces.
- Make the Dressing:
- In a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and pepper. Adjust the seasoning to your taste.
- Assemble the Salad:
- In a large mixing bowl, combine the cooked quinoa, chickpeas, cucumber, red onion, and feta cheese. Pour the dressing over the salad and toss everything together until well combined.
- Serve:
- Garnish the salad with fresh parsley if desired. Serve immediately or refrigerate for 30 minutes to allow the flavors to meld together.
Tips for Cooking:
- Use Fresh Ingredients: Fresh cucumber and parsley elevate the flavor of this salad, so try to use the freshest ingredients possible for the best taste.
- Add Extra Veggies: Feel free to add other veggies like cherry tomatoes, bell peppers, or olives to customize the salad to your liking.
- Make Ahead: This salad is great for meal prep. You can make it a day ahead and store it in the fridge. The flavors will develop even more overnight!
Why You Should Try This Recipe:
This Quinoa and Chickpea Salad with Cucumber and Feta is a nutritious and filling meal that’s also light and refreshing. It’s packed with plant-based protein, fiber, and healthy fats, making it a great choice for vegetarians or anyone looking for a wholesome, satisfying dish. Plus, it’s super quick and easy to make, perfect for busy days when you want a healthy, flavorful meal without much effort.
This Quinoa and Chickpea Salad with Cucumber and Feta is not only healthy but also delicious, making it a fantastic addition to your meal rotation. The combination of quinoa, chickpeas, and fresh veggies creates a well-balanced dish that will leave you feeling nourished and satisfied. Whether served as a main course or a side dish, this salad is sure to please!
