Refreshing Quinoa, Chickpea, and Cucumber Salad

Quick Summary

A vibrant, plant-based salad featuring fluffy quinoa, protein-packed chickpeas, and crisp cucumber. Tossed in a bright lemon-herb vinaigrette, it is perfect for meal prep or a quick weekday lunch.

Ingredients

Method

1. 1. In a large mixing bowl, combine the cooked quinoa, chickpeas, cucumber, and red onion.
2. 2. In a small jar, whisk together the olive oil, lemon juice, garlic, salt, and pepper.
3. 3. Pour the dressing over the salad and toss gently to ensure everything is evenly coated.
4. 4. Fold in the fresh parsley and feta cheese just before serving.

Nutrition Snapshot

Frequently Asked Questions

Can I make this ahead of time?

Yes, this salad keeps well in the fridge for up to 3 days. Store the dressing separately if possible for maximum crunch.

Is this recipe gluten-free?

Absolutely. Quinoa is naturally gluten-free, making this a safe and hearty option.

What can I substitute for feta?

If you prefer a vegan option, avocado chunks or toasted sunflower seeds provide a lovely creamy or crunchy texture.