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Quinoa salad with chickpeas and feta

Name: Quinoa salad with chickpeas and feta
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 160 g Quinoa (dry weight, thoroughly rinsed); 240 g Chickpeas (cooked and drained); 100 g Feta cheese (diced); 200 g Cucumber (diced); 250 g Cherry tomatoes (halved); 80 g Purple onion (thinly sliced); 20 g Parsley (fresh, chopped); 1 unidad de Lemon (juice and a little zest); 30 ml Extra virgin olive oil (for the dressing); 1 cucharadita de Cumin (ground); al gusto de Salt; al gusto de Black pepper

Total time35 min Preparation and possible waiting 20 min · Cooking 15 min

Preparation and possible waiting: 20 min · Cooking: 15 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Allergens

Milk: Ingredient to check: Feta cheese. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact.

Rating Not yet rated

A Mediterranean quinoa salad with chickpeas, feta and fresh vegetables, dressed with lemon, cumin and olive oil.

Jump to steps

20 minpreparation and possible waiting

15 mincooking

4servings

1.656 kcalwhole recipe

414 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 35 min Preparation and possible waiting 20 min · Cooking 15 min

Preparation and possible waiting: 20 min · Cooking: 15 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Vegetarian Salad 30 to 60 minutes Mediterranean

Allergens

Milk: Ingredient to check: Feta cheese. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact.

View full classification 31 tags

Diet

Vegetarian

Dietary requirements

Gluten-freeEgg-freeNut-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-freeNo added sugar

Dish type

SaladMain course

Meal

LunchDinner

Preparation

No-cook

Appliances

Kitchen knifeStrainer

Cuisine

Mediterranean

Season

SpringSummer

Occasion

To take awayLunchbox-friendlyEveryday menuFor the whole familyBudget-friendly

Nutrition

High in proteinHigh in fibreHigh in ironHigh in vitamin CLow carbohydrate

Total time

30 to 60 minutes

Allergen information is indicative. Always check each product label and possible cross-contamination.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.

Recipe characteristics

Dish type

Salad · Main course

Meal

Lunch · Dinner

Total time

30 to 60 minutes

What you need

Ingredients

Let’s get cooking

Method

Rinse the quinoa in a fine sieve. Cook in 320 ml water with a pinch of salt for about 15 minutes, until the liquid is absorbed.
Remove from the heat and rest, covered, for 5 minutes. Fluff with a fork and allow to cool.
Rinse and drain the chickpeas. Chop the cucumber, tomatoes, onion and feta, and finely chop the parsley.
Whisk the lemon juice and zest with the extra virgin olive oil, cumin, salt and pepper.
Combine the quinoa, chickpeas and vegetables. Add the dressing and toss gently.
Add the feta and parsley just before serving.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.