Mediterranean Chickpea Quinoa

A fresh and flavorful mix of quinoa, chickpeas, veggies, feta, and herbs tossed in a zesty lemon-oregano dressing.

This Mediterranean Chickpea Quinoa Bowl is a vibrant, healthy dish packed with fresh vegetables, protein-rich chickpeas, and fluffy quinoa, all tossed together in a tangy lemon-oregano dressing. Crisp cucumbers, juicy cherry tomatoes, briny Kalamata olives, and creamy feta cheese create a perfect balance of flavors and textures, while fresh parsley and dill add a burst of herby freshness. The simple homemade dressing ties everything together with bright citrus, a hint of garlic, and a touch of red wine vinegar for extra tang. Perfect for meal prep, a light lunch, or a satisfying vegetarian dinner, this bowl is both wholesome and delicious.

Servings

2

Prep Time

15 minutes

Cook Time

15 minutes

Total Time

30 minutes

For the Bowls
1 cup uncooked quinoa (or 3 cups cooked)
1 (15 oz) can chickpeas, drained and rinsed
1 cup cucumber, diced
1 cup cherry tomatoes, halved
1/2 cup crumbled feta cheese
1/3 cup Kalamata olives, sliced
1/4 cup red onion, thinly sliced (optional)
2 tbsp fresh parsley, chopped
1 tbsp fresh dill (optional)
Salt & pepper to taste

For the Dressing
3 tbsp extra virgin olive oil
2 tbsp fresh lemon juice
1 tsp red wine vinegar (optional, for extra tang)
1 small garlic clove, minced
1/2 tsp dried oregano
Salt & pepper to taste

Preparation

  • Rinse the quinoa thoroughly under cold water.
  • Drain and rinse the chickpeas.
  • Dice the cucumber, halve the cherry tomatoes, slice the olives and red onion, and chop the parsley and dill.
  • Crumble the feta cheese and set aside.
  • Mince the garlic for the dressing.

Cooking

  • In a saucepan, combine the quinoa with water and bring to a boil. Reduce heat, cover, and simmer until the quinoa is tender and the liquid is absorbed.
  • Fluff with a fork and allow it to cool to room temperature.
  • In a small bowl, whisk together the olive oil, lemon juice, vinegar if using, garlic, oregano, salt, and black pepper until well combined.

Serving

  • In a large bowl, combine the cooled quinoa, chickpeas, cucumber, tomatoes, feta, olives, red onion, parsley, and dill.
  • Pour the dressing over the salad and toss gently to coat.
  • Taste and adjust seasoning if needed.
  • Serve immediately or refrigerate and enjoy chilled.