Mediterranean Quinoa Salad
This Mediterranean Quinoa Salad is packed with fresh veggies, protein-packed chickpeas, and zesty lemon dressing—it’s the perfect light and healthy meal that comes together in under 30 minutes! With vibrant herbs and a tangy bite, it’s easy to make, perfect for meal prep, and ideal for potlucks or quick lunches. Fresh, flavorful, and always a hit!
My Notes:
Servings:
Ingredients
For the salad:
- 1 cup(s) quinoa rinsed
- 2 cup(s) water
- 1 can(s) (15oz/ 425g) chickpeas drained and rinsed
- 2 cup(s) cucumber diced
- 1 cup(s) red bell pepper diced
- 1 cup(s) cherry tomatoes halved
- ⅓ cup(s) fresh parsley roughly chopped
- ⅓ cup(s) fresh basil roughly chopped
- ¼ cup(s) green onion thinly sliced
- ¼ cup(s) roasted almonds roughly chopped (or sunflower seeds/pepitas for nut-free option)
- ¼ cup(s) vegan feta crumbled (optional)
For the dressing:
- 3 tablespoon(s) olive oil
- 3 tablespoon(s) lemon juice
- 1 tablespoon(s) red wine vinegar
- 1 teaspoon(s) Dijon mustard
- 1 teaspoon(s) maple syrup or agave
- 1 clove(s) garlic minced or grated
- Salt & pepper to taste
Instructions
- Cook the quinoa: In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed. Remove from heat, fluff with a fork, and set aside to cool.
- Prepare the dressing: In a small bowl or jar, whisk together the olive oil, lemon juice, red wine vinegar, Dijon mustard, maple syrup, and garlic. Season with salt and pepper to taste. Set aside.
- Assemble the salad: In a large mixing bowl, combine the cooked quinoa, chickpeas, cucumber, cherry tomatoes, red bell pepper, parsley, basil, and green onion. Pour the dressing over the salad and toss until everything is evenly coated. Taste and adjust seasoning if needed.
- Add finishing touches: Top with toasted almonds and vegan feta, if using. Serve immediately or refrigerate for 30 minutes to allow the flavors to meld.Storage: Store in an airtight container in the fridge for up to 3 days. The flavors deepen over time, making it great for meal prep! For easy grab-and-go lunches, portion into individual jars or meal prep containers.
Notes
Make it oil-free: Substitute the olive oil in the dressing with a tablespoon of tahini or a splash of aquafaba for creaminess. Or try my Go-To Oil-Free Salad Dressing recipe.
Make it a meal: Serve with pita bread, hummus, or grilled tofu for extra protein.
Customize it!
This salad is super versatile! Feel free to mix and match ingredients based on what you have on hand or your taste preferences:- Veggies: Swap in chopped zucchini, shredded carrots, roasted red peppers, diced avocado, or steamed broccoli for extra texture and flavor.
- Beans: Instead of chickpeas, try black beans, white beans, or lentils for a different protein source.
- Herbs: Mix it up with oregano, mint, cilantro, or dill for a fresh twist.
- Extras: Toss in Kalamata olives, capers, sun-dried tomatoes, artichoke hearts, or diced red onion for bold Mediterranean flavors.
- Citrus boost: Add lemon zest for extra brightness.
- Nut-free option: Swap almonds for sunflower seeds, pepitas, or hemp hearts for crunch.
Nutrition
Serving: 1 serving (recipe makes 8 servings) | Calories: 271kcal | Carbohydrates: 34g | Protein: 10g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.001g | Sodium: 41mg | Potassium: 481mg | Fiber: 7g | Sugar: 5g | Vitamin A: 1011IU | Vitamin C: 36mg | Calcium: 71mg | Iron: 3mg
Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #easyveganmealplan
