By Caitlin Howard
In a large mixing bowl, combine the cooked quinoa, drained and rinsed chickpeas, crumbled feta cheese, halved cherry tomatoes, and diced cucumber.
In a small bowl, whisk together the olive oil, juice of 1 lemon, salt, and pepper to make the dressing.
Pour the dressing over the quinoa and chickpea mixture and toss well to combine, ensuring the ingredients are evenly coated with the dressing.
Adjust seasoning with additional salt and pepper if necessary. Let the salad sit for 5-10 minutes to allow the flavors to meld together.
Serve the salad at room temperature or chilled. It's perfect as a light lunch or a side dish.
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This Salad Vegetarian Mediterranean recipe is ready in 20 minutes and features cooked quinoa, canned chickpeas (drained and rinsed), feta cheese (crumbled) and other delicious ingredients. Contains 320 calories total.
In a large mixing bowl, combine the cooked quinoa, drained and rinsed chickpeas, crumbled feta cheese, halved cherry tomatoes, and diced cucumber.
In a small bowl, whisk together the olive oil, juice of 1 lemon, salt, and pepper to make the dressing.
Pour the dressing over the quinoa and chickpea mixture and toss well to combine, ensuring the ingredients are evenly coated with the dressing.
Adjust seasoning with additional salt and pepper if necessary. Let the salad sit for 5-10 minutes to allow the flavors to meld together.
Serve the salad at room temperature or chilled. It's perfect as a light lunch or a side dish.
Calories per Serving: 320
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