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Mediterranean quinoa salad with chickpeas, feta, and fresh vegetables

Dinner

Mediterranean Quinoa Salad with Chickpeas & Feta

This Mediterranean quinoa salad brings together everything you want in a quick meal: crunch, creaminess, and a bright, tangy kick. The mix of quinoa, chickpeas, and feta keeps it satisfying, while the honey-mustard dressing ties it all together. Simple, nourishing, and made to energize your day.

Nutrition Facts
Kcal 881
Protein 33 g
Carbs 91 g
Fat 43 g
Fiber 20 g
Recipe Details
Prep Time15
Servings1
CuisineMediterranean
MealDinner
DifficultyEasy
AllergensDairy

Ingredients

  • 3 oz quinoa (84 g)
  • 4 oz chickpeas (112 g)
  • ½ cucumber
  • 1 bell pepper
  • ¼ red onion
  • 5 sun-dried tomatoes
  • 1½ tbsp olive oil (23 ml)
  • ½ tsp yellow mustard (3 g)
  • 1 tsp honey (7 g)
  • 1 tsp Italian seasoning (2 g)
  • 1 tsp vinegar (5 ml)
  • 1 handful arugula (30 g)
  • 1½ oz feta cheese, crumbled (42 g)
This salad travels well. Pack it for work or a picnic and it’ll still taste fresh hours later. Just give it a quick toss before serving.

Preparation

  1. Cook the quinoa according to the package instructions.
  2. Rinse the chickpeas under cold water and drain well.
  3. Dice the cucumber and bell pepper, slice the red onion into half rings, and cut the sun-dried tomatoes into pieces.
  4. Whisk together the olive oil, mustard, honey, Italian seasoning, and vinegar to make the dressing.
  5. Drain the quinoa and rinse it with cold water. Let it drain completely.
  6. Place the arugula on a deep plate. Add the quinoa, chickpeas, feta, and chopped vegetables.
  7. Pour the dressing over the salad and toss gently.
  8. Season with salt and pepper to taste.
FitChef Tip: 1. Serve the salad slightly warm. It makes the feta extra creamy and brings out the sweetness of the tomatoes. 2. Add roasted veggies like zucchini or eggplant for more depth.

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