Pin It I threw this salad together on a Tuesday afternoon when my fridge looked bare and I needed something filling fast. The quinoa had been sitting in my pantry for months, and I almost forgot chickpeas could be more than hummus. What started as a scrappy lunch became the kind of meal I actually crave now, the kind that makes you feel good without trying too hard. It's bright, it's easy, and it tastes like you put in way more effort than you did.
I brought this to a potluck once and watched three different people go back for seconds. One friend, who swore she hated quinoa, asked for the recipe before we even cleared the table. There's something about the way the lemon dressing clings to every ingredient that makes it feel indulgent even though it's just vegetables and grains. It's the kind of dish that starts conversations, mostly because people assume it took way longer than it did.
Ingredients
- Quinoa: Rinse it well or it can taste bitter, I learned that the hard way and now I never skip this step.
- Chickpeas: Canned chickpeas are a lifesaver here, just drain and rinse them and they're ready to go with no soaking or cooking.
- Cherry tomatoes: Halving them releases their juice into the salad and makes every bite a little sweeter and brighter.
- Cucumber: I like to dice it small so it blends in rather than dominates, and it adds a cool crunch that balances everything.
- Fresh parsley or cilantro: This is where the freshness really comes from, so don't skimp or use dried herbs.
- Feta cheese: Crumbled feta adds creaminess and a salty punch that ties the whole bowl together.
- Olive oil: Good quality olive oil makes a difference in the dressing, it should taste fruity and smooth.
- Lemon juice: Freshly squeezed is best, it brightens everything and keeps the salad from feeling heavy.
- Salt and pepper: Season to taste, but remember the feta is already salty so go easy at first.
Instructions
- Rinse the quinoa:
- Run it under cold water in a fine mesh strainer for about 30 seconds, swirling it around with your fingers. This removes the natural coating that can make it taste soapy or 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 it's fluffy and the liquid is gone. Let it cool slightly before mixing.
- Prep the vegetables:
- While the quinoa cooks, halve your cherry tomatoes, dice the cucumber into small cubes, and chop your herbs. This is when your cutting board starts to smell like summer.
- Combine everything:
- In a large bowl, toss together the cooled quinoa, chickpeas, tomatoes, cucumber, herbs, and crumbled feta. Use your hands if you want, it's more fun that way.
- Make the dressing:
- Whisk the olive oil and lemon juice together in a small bowl, then season with salt and pepper. Taste it and adjust, you want it tangy but not harsh.
- Dress and toss:
- Pour the dressing over the salad and toss gently with a spoon or your hands until everything is coated. Be gentle so the feta doesn't turn to mush.
- Serve or chill:
- You can eat it right away, but chilling it for 30 minutes lets the flavors meld and makes it even more refreshing.
Pin It The first time I packed this for lunch at work, two coworkers hovered by my desk asking what smelled so good. It's funny how a simple salad can make you feel like you have your life together, even when you absolutely don't. That day it wasn't just lunch, it was a tiny moment of pride in the middle of a chaotic week.
Make It Your Own
If you want to go vegan, just skip the feta or swap it for a plant based cheese that crumbles well. I've also added diced avocado right before serving and it makes the whole thing feel more luxurious. Roasted red peppers, a handful of kalamata olives, or even some toasted pine nuts can take this in different directions depending on your mood. Sometimes I swap the parsley for fresh mint or basil and it feels like a completely new dish.
Serving Suggestions
This salad works beautifully on its own for a light lunch, but I've also served it on a bed of baby spinach or arugula to bulk it up. It's great alongside grilled chicken or fish if you're feeding people who need more protein. I've even stuffed it into pita pockets with a little extra lemon juice and it held up perfectly. If you're bringing it somewhere, keep the dressing separate until the last minute so nothing gets soggy.
Storage and Leftovers
Leftovers keep in an airtight container in the fridge for up to three days, and honestly they taste even better the second day. The quinoa soaks up all the dressing and the flavors get deeper and more blended. Just give it a good stir before you eat it because the dressing can settle at the bottom.
- If you're making it ahead, add the feta and herbs right before serving so they stay fresh and vibrant.
- You can double the recipe easily and it's perfect for meal prep if you want grab and go lunches all week.
- Don't freeze this salad, the cucumbers and tomatoes get mushy and weird when thawed.
Pin It This salad has become my go to when I want something that feels nourishing without a lot of fuss. It reminds me that good food doesn't have to be complicated, just honest and full of flavor.
Recipe FAQs
- → Can I make this ahead of time?
Absolutely. This bowl actually improves after sitting for a few hours as the flavors meld together. You can prepare it up to 3 days in advance and store it in an airtight container in the refrigerator.
- → What's the best way to cook quinoa?
Rinse the quinoa thoroughly under cold water to remove bitter compounds, then combine with water or vegetable broth using a 1:2 ratio. Bring to a boil, reduce heat, cover, and simmer for 15 minutes until fluffy.
- → How can I add more protein?
Beyond the chickpeas and quinoa, you could add grilled chicken, hard-boiled eggs, or extra hemp seeds. For plant-based options, try adding edamame or doubling the chickpeas.
- → Is this suitable for meal prep?
Yes, this is excellent for meal prep. The ingredients maintain texture well, and the dressing keeps everything fresh without making it soggy. Portion into individual containers for easy grab-and-go lunches.
- → Can I use different vegetables?
Certainly. Bell peppers, red onion, grated carrots, or roasted eggplant all work beautifully. Consider adding avocado just before serving, or try roasted vegetables for deeper flavor.
- → How do I make it vegan?
Simply omit the feta cheese or substitute with a plant-based alternative. You could also use nutritional yeast or extra olives for that savory, salty element.