Another salad is born!
Over the last week or so we’ve moved from a Thai inspired Cucumber Salad + Peanut Citrus Dressing to an Italian inspired Heirloom Tomato and Endive Salad + Bagna Cauda to this Mediterranean inspired salad of quinoa and chickpeas. I have been a happy girl eating and testing each one of them!
The salad I am sharing with you today is as delicious as the last and the one before that. It’s loaded with protein packed quinoa and chickpeas, and tossed together with tomatoes, cucumbers, olives and onions, then topped with lemon juice, salt & pepper. I think you will agree that it is a sensational salad which leaves you feeling refreshed and fully satisfied.
And don’t forget those pepperoncini, they are an exceptional accompaniment to the flavors of this dish!
This is a great salad for to-go lunches, pot lucks, picnics or any social occasion, as well of course as eating it anytime of day in your own private sanctuary.
(post updated 9/13/17)
You can see here that I’ve used roughly 1/2 of an English cucumber, 1/2 red onion and a large handful of cherry tomatoes. Even though there are measurements listed, feel free to change up the amounts or rough guess any ingredient. You almost can’t go wrong with this recipe. I used parsley and dill for the herbs which paired perfectly with everything, both adding just a hint of flavor. Try adding oregano or mint for variation. There is no dressing here, just a simple squeeze of lemon for brightness and a sprinkle of salt & pepper is all you’ll need.
For the greek olives, use your favorites. Here I used a mix, but either all green or kalamata would work fine too. These weren’t pitted so I had to pit them myself. It wasn’t a terrible process but it would be much simpler to use pitted olives.
Once everything is prepped, add it to a mixing/serving bowl (or use the pot you cooked the quinoa in). Top with salt, pepper, lemon and an optional drizzle of oil, and give a good toss.
Simple, healthy and flavorful!
GREEK CHICKPEA & QUINOA SALAD
- 1 cup dried quinoa, rinsed
- 1 1/2 – 1 3/4 cups water (anywhere in between)
- 1 teaspoon garlic powder
- 1 can (14oz) garbanzo beans (chickpeas), drained and rinsed
- 1 cup grape tomatoes, sliced in half (diced red bell pepper would work here too)
- 1 cup English cucumber, diced
- 2/3 cup red onion, diced
- 1 jar (7oz) kalamata olives, pitted and sliced
- 1/4 cup loosely packed parsley, chopped (dill, mint or oregano would be great too)
- mineral salt & fresh cracked pepper, to taste
- juice of 1 large lemon
- drizzle of extra virgin olive oil (optional)
- pepperoncini, to serve
- lemon slices, to serve (optional)
- arugula, to serve (optional)
In a medium size pot, add the water, quinoa and garlic powder and bring to a boil. Cover, reduce heat and simmer for 15 minutes. Remove from heat, uncover and let stand for 10 – 15 minutes. Fluff with a fork.
While quinoa is cooking, prepare the remaining ingredients.
Once quinoa is ready, add in the chickpeas, tomatoes, cucumber, onion, olives and parsley. Mix well. Season with salt, fresh cracked pepper and the juice of 1 large lemon.
Serve on a bed of arugula or as is. Tastes great with pepperoncinis and a little extra lemon juice over top. Add extra virgin olive oil if you wish.
This dish can be served warm, at room temperature or chilled.
Serves 4 – 6.
Optional dressing: You may like to use this Garlic Dressing from a previous recipe. I would suggest doubling it for use here. Add/subtract any ingredients to suit your taste.
I omitted the usual feta cheese in this recipe because I personally don’t need it and haven’t tried to replace it as of yet. But I know many of you will love your feta! Here is a recipe you can use to make your own from Happy Herbivore, Fat Free Vegan Feta Cheese. Or maybe you would like this Baked Almond Feta from Vegan Version. In either case, be sure to read the comments before making this and enjoy! If you know of a great vegan feta recipe…please share…many would love to know.