Description
Mediterranean Quinoa Bean Salad is a vibrant, healthy, and refreshing dish featuring protein-rich quinoa, chickpeas, fresh vegetables, olives, and feta cheese. Tossed in a tangy lemon-oregano dressing, this salad offers a perfect balance of flavors and textures. It is ideal for a nutritious lunch or side dish, served chilled or at room temperature.
Ingredients
- 2 cups cooked quinoa, cooled
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cucumber, diced
- 2 cups cherry tomatoes, halved
- 1/2 red onion, finely chopped
- 1/2 cup Kalamata olives, pitted
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 3 tbsp lemon juice
- 2 tsp dried oregano
- Salt and pepper to taste
Instructions
- Combine quinoa, chickpeas, cucumber, tomatoes, and red onion in a large bowl.
- Add olives, feta cheese, and parsley.
- Whisk together olive oil, lemon juice, oregano, salt, and pepper.
- Pour dressing over salad and toss well.
- Let marinate for 15 minutes before serving.
- Serve chilled or at room temperature.
Notes
Substitutions: Substitute chickpeas with black beans or kidney beans for variation. Feta cheese can be replaced with vegan cheese for a dairy-free option. Make-ahead tip: prepares well in advance and flavors improve after marinating for a few hours in the refrigerator. Store leftovers in an airtight container for up to 3 days. Troubleshooting: rinse quinoa thoroughly before cooking to avoid bitterness; if salad is dry, add extra olive oil or lemon juice.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook, Tossing
- Cuisine: Mediterranean