Ingredients
Salad Ingredients
- 1 ½ cups cooked quinoa (½ cup dry quinoa cooked according to package directions)
- 1 (14-ounce) can chickpeas, drained & rinsed
- 1 small red onion, finely diced
- 1 small cucumber, finely diced
- 8 ounces cherry tomatoes, halved or quartered
- optional: 4 ounces feta cheese, crumbled
- ¼ cup fresh parsley leaves & tender stems, finely chopped
- ¼ cup fresh cilantro leaves & tender stems, finely chopped
- ¼ cup fresh mint leaves, finely chopped
Dressing Ingredients
- 3 tablespoons extra virgin olive oil
- 2 lemons, zested & juiced
- 3 cloves garlic, finely chopped or grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 ½ teaspoons kosher salt
- ground black pepper or crushed red pepper flake, as desired
Instructions
- Prepare the lemon-cumin dressing. In a small bowl or jar, combine the extra virgin olive oil, lemon zest and juice, chopped garlic, ground cumin, ground coriander, kosher salt, and pepper or crushed red pepper flakes. Whisk or shake well until all ingredients are thoroughly mixed. Set aside or refrigerate in an airtight container for up to one week.
- Assemble the salad. In a large mixing bowl, combine the cooked quinoa, drained chickpeas, finely diced red onion, cucumber, cherry tomatoes, optional crumbled feta cheese, and the chopped parsley, cilantro, and mint. Pour the lemon-cumin dressing over the top.
- Toss and season. Toss all ingredients gently but thoroughly to ensure every bit of quinoa is coated with the dressing. Taste the salad and adjust seasoning with more salt or pepper if desired.
- Serve and enjoy. Serve the salad as a light and fresh vegetarian meal on its own, or use it as a vibrant side dish alongside grilled chicken, turkey burgers, beer brats, or grilled sausage for a complete summer meal.
Notes
- The quinoa should be cooked and cooled before assembling the salad to achieve the best texture.
- Feta cheese is optional; omit to keep the salad vegan.
- The dressing can be made in advance and stored refrigerated for up to one week.
- Add crushed red pepper flakes for a spicy kick if desired.
- This salad is versatile and pairs wonderfully with grilled meats or as a standalone meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes (quinoa cooking time)
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
