Save I threw this salad together on a Sunday afternoon when my fridge was half-empty and my energy was running low. I had quinoa in the pantry, a forgotten can of chickpeas in the back of the cupboard, and a handful of vegetables that needed using up. What started as a lazy attempt at lunch turned into something I now make at least twice a month. The colors alone wake up my kitchen, and the protein keeps me full without that heavy, sluggish feeling.
I brought this to a potluck once, nervous it would look plain next to all the fancy casseroles and desserts. By the end of the night, my bowl was scraped clean and three people had asked for the recipe. One friend told me she ate it cold for breakfast the next morning, which I thought was odd until I tried it myself. Now I intentionally make extra just so I can have it straight from the fridge with a fork while standing at the counter.
Ingredients
- Quinoa: Rinse it well or it can taste bitter and soapy, a mistake I only made once before learning my lesson.
- Chickpeas: Draining and rinsing them removes that starchy liquid and keeps the salad from getting gummy.
- Cherry tomatoes: Halving them releases their juice, which adds a natural sweetness that blends beautifully with the lemon dressing.
- Cucumber: I dice mine small so every forkful has a bit of that cool, crisp crunch.
- Fresh parsley or cilantro: This is where the brightness lives, so dont skimp or use the dried stuff from your spice drawer.
- Feta cheese: Crumbled, not cubed, so it spreads through the salad and clings to the quinoa.
- Olive oil: Use something decent here since the dressing is so simple, the oil flavor really comes through.
- Lemon juice: Freshly squeezed makes all the difference, bottled lemon juice tastes flat and metallic to me.
- Salt and pepper: Taste as you go because feta is already salty and you might need less than you think.
Instructions
- Rinse the quinoa:
- Hold it under cold running water in a fine mesh strainer, swishing it around with your fingers until the water runs clear. This step removes the natural coating that can make quinoa taste unpleasantly bitter.
- Cook the quinoa:
- Combine it with 2 cups of water or vegetable broth in a medium saucepan and bring to a boil, then lower the heat, cover, and let it simmer for 15 minutes until all the liquid is absorbed and the grains are fluffy. Let it cool slightly off the heat so it doesnt wilt your vegetables or melt the feta.
- Prep the vegetables:
- While the quinoa cooks, halve your cherry tomatoes, dice the cucumber into small pieces, and chop your herbs roughly so they release their oils. This is a good time to pour yourself a glass of water or put on some music.
- Combine everything:
- In a large mixing bowl, toss together the cooled quinoa, chickpeas, tomatoes, cucumber, herbs, and crumbled feta. Use your hands if you want, it feels more connected that way.
- Make the dressing:
- Whisk the olive oil and lemon juice together in a small bowl, then season with salt and pepper to taste. I usually go lighter on the salt at first because the feta adds plenty.
- Dress and toss:
- Pour the dressing over the salad and toss gently with a wooden spoon or salad tongs until everything is lightly coated. Be gentle so the feta doesnt turn to mush.
- Serve or chill:
- You can eat it right away while its still at room temperature, or cover and chill it for 30 minutes if you want something cold and refreshing. Both ways are good, just different moods.
Save There was an evening last summer when I made this salad and ate it outside on my back steps as the sun went down. The air smelled like cut grass and the tomatoes were from my neighbors garden, warm and sweet. I wasnt feeding anyone else or trying to impress anyone, just sitting quietly with a bowl that tasted like everything good about that season. Its funny how a simple recipe can hold a whole memory like that.
Making It Your Own
This salad is a template more than a rigid recipe, so feel free to swap things based on what you have or what sounds good. Ive added diced avocado when I had one sitting on the counter, tossed in roasted red peppers from a jar, and even stirred in some cooked lentils when I wanted it even heartier. Fresh mint or basil can replace the parsley or cilantro if youre in the mood for something a little sweeter and more aromatic. If you want it vegan, just leave out the feta or use a plant-based crumble, it still tastes bright and satisfying.
Serving Suggestions
I love this salad on its own for lunch, but its also fantastic served on a bed of fresh spinach or peppery arugula for extra greens. It pairs beautifully with grilled chicken or fish if youre feeding someone who wants more protein, and it works as a side dish at barbecues or picnics since it holds up well without wilting. A crisp Sauvignon Blanc is lovely alongside it, but honestly, cold lemon-infused sparkling water feels just as celebratory and refreshing.
Storage and Leftovers
This salad keeps well in an airtight container in the fridge for up to three days, and the flavors deepen as it sits. The quinoa soaks up the dressing and the vegetables soften just a little, which I actually prefer. If youre planning to make it ahead, you can prep everything separately and toss it together just before serving to keep the textures at their peak.
- Store the dressing separately if you want the salad to stay crisp for longer.
- Add the feta right before serving if youre making it a day or two in advance.
- Give it a quick stir and taste before serving leftovers, you might want a squeeze of fresh lemon to brighten it back up.
Save This salad has become one of those recipes I turn to when I want something nourishing without a lot of fuss. I hope it finds a place in your kitchen the way it has in mine.
Recipe Questions & Answers
- → Is this salad meal prep friendly?
Absolutely. This dish keeps well in the refrigerator for up to 5 days. The flavors actually improve as they meld together. Store in an airtight container and add fresh herbs just before serving.
- → Can I make it vegan?
Yes, simply omit the feta cheese or replace it with a plant-based alternative. The dish remains satisfying and protein-rich thanks to the quinoa and chickpeas.
- → What protein sources are in this bowl?
Quinoa provides 8 grams of complete protein per cup, while chickpeas contribute another 15 grams per can. Combined with feta cheese, each serving delivers approximately 14 grams of protein.
- → How do I prevent mushy quinoa?
Rinse quinoa thoroughly before cooking to remove bitter saponins. Use a 1:2 ratio of quinoa to liquid, simmer covered, and let it rest covered for 5 minutes after cooking to steam evenly.
- → Can I add other vegetables?
This bowl is highly versatile. Diced bell peppers, shredded carrots, red onion, roasted eggplant, or grilled zucchini all work beautifully. Add avocado slices for extra creaminess and healthy fats.
- → What can I serve alongside this?
Pair with grilled chicken or fish for extra protein. Serve with warm pita bread, hummus, or a side of olives for a complete Mediterranean spread. A crisp white wine complements the flavors beautifully.