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Chickpea and Quinoa Greek Salad

Servings 4 -6

Ingredients

  • For the salad:
  • 2 cups chicken or vegetable stock
  • 1 cup quinoa
  • 1 15 oz can of chickpeas, rinsed and drained
  • 1 red bell pepper chopped
  • 1 yellow bell pepper chopped
  • 1 green bell pepper chopped
  • 1/2 small red onion chopped
  • 15 grape tomatoes halved (about 1 cup)
  • 1/3 cup pitted kalamata olives
  • 1 medium cucumber sliced and quartered
  • 4 oz feta cheese crumbled or cut into 1/2 inch cubes
  • For the dressing:
  • 1 tablespoon olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 2 cloves garlic minced
  • 1 teaspoon dried oregano
  • freshly ground salt and pepper to taste

Instructions

  1. In a saucepan, bring stock to a boil.
  2. Stir in quinoa.
  3. Reduce heat to med low and cover.
  4. Cook 15 minutes, until liquid is absorbed.
  5. Transfer to a large bowl and cool.
  6. Place all salad ingredients into a large bowl and toss to combine.
  7. In a small bowl, whisk together olive oil, lemon juice, garlic and oregano. Pour onto salad and toss again to well combine. Taste and add salt and pepper as you'd like.
  8. Place in refrigerator for 1 hour to marinate, or serve immediately.

Recipe Notes

Salad is best enjoyed within 2-3 days after making.