Quinoa Chickpea Salad
A large lemon-mustard-dressed salad with quinoa, chickpeas, vegetables, olives, feta, and avocado; six side portions or four large lunches.
Ingredients
Grain and salad
- 1 cup dry quinoa OR approximately 3 cups cooked quinoa, not both
- 1½ cups water For dry quinoa; small additional splashes only if needed
- ⅓ teaspoon salt For quinoa cooking
- 1 can chickpeas 15 ounces, drained/rinsed; OR 1½ cups cooked
- 2 cups cherry tomatoes Halved
- 1½ cups diced cucumber
- ¾ cup canned corn kernels Drained
- ¾ cup pitted olives Halved
- ½ medium red onion Chopped
- ⅓ cup chopped parsley
- 1 ripe avocado Dice just before serving
- ¾ cup feta cheese Diced or crumbled
Dressing
- 3 tablespoons olive oil
- 3 tablespoons lemon juice
- 2 tablespoons Dijon mustard
- 1½ tablespoons maple syrup
- 1 teaspoon salt Adjust down to taste
- ⅛ teaspoon black pepper
- 1 teaspoon dried oregano
Instructions
- Rinse the dry quinoa. Cook covered on low with initial water and cooking salt for 12–18 minutes after bringing to a boil, until tender and liquid is absorbed. Add small water splashes only if the pan is dry and grain still hard.
- Let stand covered 5 minutes, fluff, and spread shallowly to cool about 20 minutes. Skip cooking if using three cups already cooked quinoa.
- Whisk all dressing ingredients and toss with drained chickpeas. Prepare tomatoes, cucumber, corn, olives, onion, and parsley while the beans marinate.
- Mix cooled grain and vegetables, then add chickpeas with all their dressing. Fold in feta and avocado gently, taste, and serve six sides or four large lunches.
Notes
Choose 1 cup dry quinoa OR roughly 3 cups cooked, not both. Water may need adjustment per package. The 65-minute estimate includes grain rest/cooling, with vegetable preparation overlapping. Avocado is best added before serving. Six sides or four large lunches.