Hearty Mediterranean Quinoa Chana Salad
This vibrant and flavorful salad combines chickpeas, quinoa, fresh vegetables, and a zesty lemon dressing for a light and healthy meal.
Equipment
- Large bowl
- Small bowl
- Whisk
Ingredients
Salad
- 1 can (15 oz) chickpeas rinsed and drained
- 1 cup cooked quinoa
- 1 cup chopped cucumber
- 1 cup chopped cherry tomatoes halved
- 1/2 cup finely diced red onion
- 1/4 cup chopped fresh parsley
- 1/4 cup crumbled feta cheese omit for vegan
Instructions
Preparation
- Rinse and drain canned chickpeas thoroughly.
- Cook 1 cup of quinoa according to package directions, then let it cool.
- In a large bowl, combine the rinsed chickpeas, cooled cooked quinoa, chopped cucumber, halved cherry tomatoes, finely diced red onion, and chopped fresh parsley.
Dressing & Assembly
- In a separate small bowl, whisk together the ingredients for the dressing: olive oil, fresh lemon juice, minced garlic, dried oregano, salt, and pepper.
- Pour the dressing over the chickpea and quinoa mixture, then gently toss until all ingredients are well coated.
- Stir in the crumbled feta cheese (if using) just before serving.
- For the best flavor, refrigerate the salad for at least 30 minutes before serving.
Notes
This salad is excellent for meal prep and can be stored in the refrigerator for up to 3 days. Adjust the amount of lemon juice and herbs to your preference.