Roasted Vegetable and Quinoa Salad Recipe
A fresh and vibrant Mediterranean Chickpea Salad combining protein-rich chickpeas with crisp vegetables, tangy olives, and creamy feta, dressed in a zesty olive oil and red wine vinegar dressing. Perfect as a light lunch or a flavorful side dish.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Salad Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, finely chopped
- 1/2 cup Kalamata olives, pitted and sliced
- 1/4 cup fresh parsley, chopped
- 1/4 cup feta cheese, crumbled (optional)
Dressing Ingredients
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Combine salad ingredients: In a large bowl, mix together the drained chickpeas, halved cherry tomatoes, diced cucumber, finely chopped red onion, sliced Kalamata olives, chopped fresh parsley, and crumbled feta cheese if using. Stir gently to evenly distribute the ingredients.
- Prepare the dressing: In a small bowl, whisk together olive oil, red wine vinegar, dried oregano, salt, and pepper until well combined and emulsified to create a flavorful dressing.
- Toss the salad: Pour the dressing over the combined salad ingredients and toss gently to coat everything evenly without crushing the vegetables or chickpeas.
- Serve or chill: Serve the salad immediately for a fresh taste or cover and refrigerate for about 30 minutes to let the flavors meld and develop more depth before serving.
Notes
- This salad can be prepared ahead and stored in the refrigerator for up to 2 days.
- For a vegan option, omit the feta cheese or substitute with a plant-based cheese alternative.
- Adjust salt and pepper according to taste, especially if using salted olives or feta cheese.
- Add a squeeze of fresh lemon juice for an extra burst of freshness if desired.
