Description
1 cup cooked quinoa
1 can (15 oz) chickpeas, drained and rinsed
1 cucumber, diced
1 cup cherry tomatoes, halved
½ red onion, diced
½ cup Kalamata olives, pitted and sliced
¼ cup feta cheese, crumbled
¼ cup fresh parsley, chopped
For the Dressing:
3 tbsp olive oil
1 tbsp lemon juice
1 tsp dried oregano
1 clove garlic, minced
Salt and black pepper to taste
Directions:
In a large bowl, combine cooked quinoa, chickpeas, cucumber, cherry tomatoes, red onion, olives, feta, and parsley.
In a small bowl or jar, whisk together olive oil, lemon juice, oregano, minced garlic, salt, and black pepper until well combined.
Pour the dressing over the salad and toss gently to combine.
Serve immediately or refrigerate for 30 minutes to allow the flavors to meld. Enjoy!
Prep Time: 10 minutes Cooking Time: 0 minutes Total Time: 10 minutes Kcal: 280 per serving Servings: 4 servings