Easy

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

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

20 minprep

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

Recipe characteristics

Vegetarian Salad 30 to 60 minutes Mediterranean

Gluten-free and 8 more Indicative dietary requirements

View full classification 29 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

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.

Recipe characteristics

Dish type

Salad · Main course

Meal

Lunch · Dinner

Total time

30 to 60 minutes

What you need

Ingredients

Quinoa dry weight, thoroughly rinsed 160 g
Chickpeas cooked and drained 240 g
Feta cheese diced 100 g
Cucumber diced 200 g
Cherry tomatoes halved 250 g
Purple onion thinly sliced 80 g
Parsley fresh, chopped 20 g
Lemon juice and a little zest 1 unidad
Extra virgin olive oil for the dressing 30 ml
Cumin ground 1 cdta
Salt al gusto
Black pepper al gusto

Shopping list Select and share only what you need

Kitchen essentials

Kitchen tools for this recipe Recommended kitchen tool

Affiliate link

Useful tools selected to help you prepare this recipe.

Disclosure: This section contains affiliate links. If you buy through them, AceiteySal may receive a commission at no extra cost to you.

Preparation

Recommended kitchen utensil

WMF · Bol Gourmet

View on Amazon

Prices and availability may change on Amazon. Always check the latest details before buying.

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.

Found an error? Help us keep this recipe clear and reliable.

Suggest a correction →

Ingredients

Kitchen tools for this recipe Recommended kitchen tool

Recommended kitchen utensil

Method

Follow AceiteySal