Go Back
Mediterranean quinoa chickpea salad with cucumber, tomatoes, kalamata olives and mint in a glass meal prep container

Mediterranean Quinoa Chickpea Salad

Quinoa and chickpeas with cucumber, tomatoes, kalamata olives, mint and a lemon Greek yogurt dressing. A plant-forward option with about 25 g of protein.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 servings
Calories: 490
Ingredients Method Notes

Ingredients
  

  • ⅓ cup quinoa uncooked, rinsed
  • 2 cups cooked chickpeas about 1½ 15-oz cans, rinsed and drained
  • ½ cucumber sliced
  • 1 cup cherry tomatoes halved
  • 8 kalamata olives halved
  • 2 tbsp red onion finely chopped
  • 1 oz feta cheese crumbled
  • fresh mint and parsley chopped
  • ½ cup nonfat plain Greek yogurt for the dressing
  • 1 lemon juice and zest
  • 1 tsp extra-virgin olive oil
  • 1 small garlic clove grated
  • salt and black pepper to taste

Method
 

  1. Cook the quinoa in ⅔ cup of water for 15 minutes, until the water is absorbed. Spread it on a plate to cool.
  2. Whisk the yogurt, lemon juice and zest, olive oil and garlic with a pinch of salt.
  3. Combine the cooled quinoa, chickpeas, cucumber, tomatoes, olives, red onion, feta and herbs.
  4. Divide between 2 containers and pack the dressing separately. Toss just before eating.

Notes

More protein: add 3 oz shredded chicken or ½ cup shelled edamame per serving to reach about 35 g of protein.
Meal prep: keeps 3–4 days in the fridge. Keep the dressing separate so the salad doesn’t turn soggy.