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Quinoa salad with chickpeas, cucumber, feta cheese, and olives

average rating is 3 out of 5, based on 150 votes

Serve the quinoa salad as a main dish for lunch or dinner, accompanied by a side of mixed greens or steamed vegetables for added fiber and nutrients. You can also pair it with grilled chicken or fish for extra protein.

Serves

Prep Time

15 Minutes

Total Time

25 Minutes

Calories

350 Protein

12 Fat

14 Carbs

45 Tags:

Lunch Quinoa Healthy Quick and Easy Ozempic meal plan Wegovy meal plan Zepbound meal plan Mounjaro meal plan Rybelsus meal plan Saxenda meal plan

Ingredients

1 cup quinoa, rinsed
1 can (15 oz) chickpeas, drained and rinsed
1 cucumber, diced
1/2 cup crumbled feta cheese
1/4 cup pitted kalamata olives, sliced
2 tablespoons extra virgin olive oil
2 tablespoons lemon juice
1 teaspoon dried oregano
Salt and pepper to taste
Optional: fresh parsley for garnish

Directions

Cook quinoa according to package instructions. Once cooked, let it cool to room temperature.
In a large bowl, combine cooked quinoa, chickpeas, diced cucumber, crumbled feta cheese, and sliced olives.
In a small bowl, whisk together extra virgin olive oil, lemon juice, dried oregano, salt, and pepper to make the dressing.
Pour the dressing over the quinoa salad and toss until everything is well combined.
Garnish with fresh parsley if desired.
Serve immediately or refrigerate until ready to serve.