Mediterranean Chickpea Quinoa Salad
A make-ahead salad of quinoa, chickpeas, vegetables, olives and feta with a lemon dressing.
Prep15 min
Cook15 min
Total30 min
Serves4
Calories~465 / serving
🥗Photo coming soon
A make-ahead salad of quinoa, chickpeas, vegetables, olives and feta with a lemon dressing. This one takes 30 min start to finish and serves 4. It earned a spot in our pmos friendly deck because the steps are simple and the ingredients are easy to find.
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Why you'll love it
- Ready in 30 min
- Everyday ingredients, most of them already in your pantry
- Tagged: pmos-friendly, pcos, high-fiber, meal-prep, vegetarian
Our best tip: Quinoa and chickpeas both bring protein and fiber, making this more balanced than a pasta salad.
A note on PMOS (PCOS) and insulin resistance: this recipe follows general balanced-eating ideas (protein, fiber, healthy fat, little added sugar). It isn't medical advice. Your doctor or a registered dietitian can tailor a plan to you, especially if you take blood-sugar medication.
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Mediterranean Chickpea Quinoa Salad
Prep15 min
Cook15 min
Total30 min
Calories~465 / serving
Servings4
Ingredients
- 1 cup quinoa, rinsed
- 1 can (15 oz) chickpeas, drained
- 1 cucumber, diced
- 1 red bell pepper, diced
- 1/2 cup Kalamata olives, halved
- 1/2 cup crumbled feta
- 1/4 cup chopped parsley
- 1/4 cup extra-virgin olive oil
- 1 lemon, juiced
- 1 tsp dried oregano
- 1/2 tsp salt
Instructions
- Simmer the quinoa in 2 cups water, covered, 15 minutes. Spread out to cool.
- Whisk the oil, lemon juice, oregano and salt.
- Toss the quinoa with the chickpeas, vegetables, olives, feta, parsley and dressing.
- Keeps 4 days in the fridge. Add grilled chicken for more protein.
Notes: Quinoa and chickpeas both bring protein and fiber, making this more balanced than a pasta salad. Store leftovers in an airtight container in the fridge.
Calories are an estimate per serving, worked out from the listed ingredients. Brands and portions vary.
Made it? Rate it
★★★★★