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

Cooking the Quinoa
Rinse 1 cup uncooked quinoa under cold water, then add it to a saucepan with 2 cups water and a pinch of salt. Bring to a boil, reduce the heat to low, cover, and simmer for about 15 minutes until the liquid is absorbed. Remove from heat, let it sit for 5 minutes, then fluff with a fork to yield about 3 cups cooked quinoa. Allow it to cool slightly before assembling the salad.

Preparing the Salad
In a large bowl, combine the cooled quinoa with 1 (15 oz) can chickpeas (drained and rinsed), 1 cup diced cucumber, 1 cup halved cherry tomatoes, ½ cup crumbled feta cheese, ⅓ cup sliced Kalamata olives, and ¼ cup thinly sliced red onion (optional). Add 2 tablespoons chopped fresh parsley and 1 tablespoon chopped fresh dill (optional), then season lightly with salt and black pepper to taste.

Making the Dressing
In a small bowl, whisk together 3 tablespoons extra virgin olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon red wine vinegar (optional), 1 small minced garlic clove, and ½ teaspoon dried oregano. Season with salt and black pepper to taste and mix until well combined.

Combining and Serving
Pour the dressing over the salad and toss gently until everything is evenly coated. Let the salad sit for about 10 minutes to allow the flavors to meld, then serve at room temperature or slightly chilled.