Crispy Quinoa Cucumber Chickpea Salad
A light and refreshing salad featuring quinoa, cucumbers, chickpeas, and feta, perfect for summer gatherings.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
- 1 cup quinoa, cooked
- 1 cucumber, diced
- 1 can chickpeas, drained and rinsed
- 1 cup feta cheese, crumbled
- 1/4 cup fresh herbs (parsley, mint, or dill), chopped
- 1/2 cup olives, sliced
- 1/4 cup tahini
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
Instructions
- Prepare the Quinoa: In a medium pot, combine 1 cup of rinsed quinoa with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and let it simmer for about 15 minutes, or until all the water is absorbed. Once done, remove from the heat, fluff with a fork, and allow to cool.
- Assemble the Vegetables: In a large mixing bowl, combine the cooked quinoa, diced cucumber, chickpeas, crumbled feta, chopped fresh herbs, and sliced olives.
- Make the Dressing: In a small bowl, whisk together 1/4 cup tahini, 2 tablespoons balsamic vinegar, and a pinch of salt and pepper. Aim for a smooth texture; if it’s too thick, you can add a tablespoon of water to thin it out.
- Combine Everything: Pour the dressing over the salad and toss gently to ensure even coating.
- Serve or Store: Serve immediately for a fresh crisp salad or refrigerate for later. Keep the dressing separate until ready to serve.
Notes
Add seasonal fruits or extra protein options like grilled chicken or shrimp if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 25mg
