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

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

Serve this refreshing Quinoa Salad as a standalone meal or as a side dish alongside grilled chicken or fish. It's perfect for lunch or dinner, offering a satisfying and protein-packed option for those on the Soza Weight Loss program.

Serves

Prep Time

N/A

Total Time

N/A

Calories

Protein

Fat

Carbs

Tags:

SozaWeightLoss LowCarbRecipes HighProteinSalad DiabetesFriendly HealthyEating QuinoaSalad NutritiousDishes WeightLossJourney

Ingredients

1 cup quinoa, cooked and cooled
1 can (15 oz) chickpeas, drained and rinsed
1 cucumber, diced
1 cup cherry tomatoes, halved
1/2 cup feta cheese, crumbled
1/4 cup red onion, finely chopped
1/4 cup fresh parsley, chopped

Dressing:

3 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon Dijon mustard
Salt and pepper to taste

Directions

In a large bowl, combine the cooked quinoa, chickpeas, cucumber, tomatoes, feta cheese, red onion, and parsley.
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper to create the dressing.
Pour the dressing over the salad and toss gently to ensure even coating.
Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld.