Quinoa Chickpea Greek Salad
Savor the Mediterranean with Quinoa Chickpea Salad: a delightful blend of quinoa, chickpeas, and fresh veggies in a zesty Greek dressing. Perfect for lunch or a side dish!
Ingredients
Quinoa
- 1 ¼ cup dry quinoa
- 2 cups water or veg broth
Salad
- 1 19oz can rinsed and drained chickpeas
- 1 english cucumber, diced
- 1 ½ cups cherry tomatoes, halved
- ½ small red onion, finely diced
- ½ cup pitted kalamata olives, cut in half
- ⅓ cup vegan feta
Dressing
- ¼ cup extra virgin olive oil
- 2-3 tbsp red wine vinegar
- 1 clove minced garlic
- ½ tsp dried oregano
- ¼ tsp dijon mustard
- salt and pepper to taste
Instructions
- Cook the quinoa according to package instructions, and allow to cool. (I cooked mine in veg broth for more flavour)
- Meanwhile, chop your veggies and make the dressing by whisking together olive oil, red wine vinegar, oregano, garlic, dijon, salt, and pepper. Set aside.
- In a large salad bowl, add the chopped ingredients, cooled quinoa and Greek dressing. Toss to combine. Top with fresh parsley if desired and enjoy!
Notes
Note: Nutritional information is approximate values and can vary significantly depending on the specific brands of ingredients used. Disclaimer: This information is for general guidance only and should not be considered professional nutritional advice.
Nutrition
Serving: 250g | Calories: 350kcal | Carbohydrates: 45g | Protein: 12g | Fat: 12.5g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Sodium: 150mg | Potassium: 400mg | Fiber: 6.5g | Sugar: 2g | Vitamin A: 75IU | Vitamin C: 75mg | Calcium: 30mg | Iron: 3mg
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