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Mediterranean Chickpea Salad

Mediterranean Chickpea Salad

Lunch
Prep Time
20min
Cook Time
10min
Servings
2
Calories
673
Chef's Note

For the best flavor, let this salad sit for at least 15 minutes before serving to allow the flavors to meld. You can also make it a day ahead and refrigerate overnight - the flavors will develop even more. If you're short on time, you can use pre-cooked quinoa, which will reduce the prep time by about 15 minutes.

Tags
high-protein
vegetarian
Mediterranean
chickpeas
quinoa
quick
lactose-free
lunch
salad
balanced
Ingredients

  • 2 cans (15 oz each), drained and rinsed canned chickpeas

  • 1 cup, uncooked quinoa

  • 1 medium, diced cucumber

  • 1 cup, halved cherry tomatoes

  • 1 medium, diced red bell pepper

  • 1/2 medium, finely diced red onion

  • 1/3 cup, pitted and sliced kalamata olives

  • 1/4 cup, chopped fresh parsley

  • 2 tablespoons, chopped fresh mint

  • 3 tablespoons extra virgin olive oil

  • 2 tablespoons, freshly squeezed lemon juice

  • 2 cloves, minced garlic

  • 1 teaspoon dijon mustard

  • 1 teaspoon dried oregano

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

  • 2 tablespoons toasted pine nuts

Instructions
  • 1

    Rinse 1 cup of quinoa under cold water using a fine mesh strainer.

  • 2

    In a medium saucepan, combine the rinsed quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed and quinoa is tender.

  • 3

    Remove quinoa from heat, fluff with a fork, and let cool for 5 minutes.

  • 4

    While the quinoa is cooking, drain and rinse 2 cans of chickpeas and place them in a large mixing bowl.

  • 5

    Add 1 diced cucumber, 1 cup halved cherry tomatoes, 1 diced red bell pepper, 1/2 diced red onion, and 1/3 cup sliced kalamata olives to the bowl with the chickpeas.

  • 6

    In a small bowl, whisk together 3 tablespoons olive oil, 2 tablespoons lemon juice, 2 minced garlic cloves, 1 teaspoon dijon mustard, 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to make the dressing.

  • 7

    Add the cooled quinoa to the vegetable mixture.

  • 8

    Pour the dressing over the salad and toss gently to combine.

  • 9

    Fold in 1/4 cup chopped parsley and 2 tablespoons chopped mint.

  • 10

    Sprinkle 2 tablespoons toasted pine nuts over the top just before serving.

Nutrition Information (per serving)
673
Calories
41g
Protein
84g
Carbs
20g
Fat
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