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The Mediterranean Chickpea Salad with Feta and Quinoa is not just a dish; it’s a celebration of vibrant flavors and wholesome ingredients. This refreshing salad is packed with nutrients, making it an ideal choice for anyone seeking a healthy yet satisfying meal. Rich in protein from quinoa and chickpeas, it also boasts a variety of colorful vegetables and the tangy goodness of feta cheese. Whether served as a light lunch, a side dish for dinner, or a picnic delight, this recipe is sure to impress. In this article, we will explore the ingredients, preparation steps, and the numerous health benefits of this delightful Mediterranean dish.

Mediterranean Chickpea Salad with Feta and Quinoa

Discover the vibrant Mediterranean Chickpea Salad with Feta and Quinoa, a delicious blend of nutritious ingredients. This refreshing salad features protein-packed quinoa and chickpeas, colorful vegetables, and tangy feta cheese. Perfect as a light lunch, a side dish, or a picnic treat, it’s easy to prepare and bursting with flavor. Embrace healthy eating with this delightful recipe that's sure to impress your family and friends. Enjoy a taste of the Mediterranean lifestyle!
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Ingredients
  

1 cup quinoa, rinsed

2 cups water or vegetable broth

1 can (15 oz) chickpeas, drained and rinsed

1 cup cherry tomatoes, halved

1 cucumber, diced

1 bell pepper (red or yellow), diced

1/2 red onion, finely diced

1/2 cup Kalamata olives, pitted and halved

1/2 cup feta cheese, crumbled

1/4 cup fresh parsley, chopped

1/4 cup fresh mint, chopped

Juice of 1 lemon

3 tbsp olive oil

1 tsp dried oregano

Salt and pepper to taste

Instructions
 

Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and water or vegetable broth. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and let it simmer for 15 minutes or until the quinoa is tender and the liquid has been absorbed. Remove from heat and let it sit with the lid on for 5 minutes. Fluff with a fork and set aside to cool.

    Prepare the Vegetables: While the quinoa is cooking, prepare the vegetables. In a large mixing bowl, combine the cherry tomatoes, cucumber, bell pepper, red onion, and Kalamata olives.

      Add the Chickpeas: Add the drained and rinsed chickpeas to the vegetable mixture, stirring gently to combine.

        Mix in the Herbs and Feta: Once the quinoa has cooled to room temperature, add it to the vegetable and chickpea mixture. Gently fold in the crumbled feta cheese, chopped parsley, and mint.

          Dress the Salad: In a small bowl, whisk together the lemon juice, olive oil, dried oregano, salt, and pepper. Pour the dressing over the salad and mix well to ensure everything is evenly coated.

            Chill and Serve: For the best flavor, let the salad chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld beautifully.

              Final Garnish: Just before serving, give the salad a light toss, and adjust seasoning if needed. Serve chilled or at room temperature as a refreshing side dish or a filling main.

                Prep Time: 15 minutes | Total Time: 1 hour (includes chilling) | Servings: 4-6