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.
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.