Mediterranean Quinoa and Chickpea Salad with Balsamic Vinaigrette is the ultimate summer salad!

• Tomatoes! Cucumbers! Olives! Feta! What more can you want this time of year?
• It’s healthy! Packed with fiber and protein thanks to all the veggies, quinoa and chickpeas.
• It’s DELICIOUS which is the most important factor when it comes to whether a salad is worth making in my opinion.

Recipe FAQ:

Can I make this Mediterranean Quinoa and Chickpea Salad with Balsamic Vinaigrette ahead of time?

It keeps well for 3–4 days in an airtight container. It’s also phenomenal as a salad jar!

What type of balsamic vinegar is best for balsamic vinaigrette?

I’m so glad you asked. You don’t want to use an aged or premium balsamic. Those are intended for use as a stand alone condiment. For a balsamic vinaigrette dressing I use an inexpensive supermarket variety because it is much lower in sugar, thus better suited for using in salad dressing.

Is this Mediterranean Quinoa and Chickpea Salad with Balsamic Vinaigrette vegan and gluten-free?

It is vegetarian, not vegan, as it contains feta cheese and the balsamic vinaigrette contains honey. But it can be made vegan by omitting the feta or using vegan vegan feta cheese, and substituting a vegan friendly sweetener in the dressing such as agave or maple syrup. The salad is naturally gluten-free.

Need More Protein?

I love adding sardines to this salad! But canned tuna would be great too.

Want more high fiber, high protein, meal prep friendly salads like this?

Check out:

• 45+ Meal Prep Friendly Spring Salad Recipes

Mediterranean Quinoa and Chickpea Salad with Balsamic Vinaigrette

Recipe by thesal28_wp

Course: Salads

Servings

4

servings

Ingredients

• 1 1/2 cups chickpeas

• 1 1/2 cups cooked quinoa (cold)

• 1 1/2 cups cherry tomatoes, quartered

• 1 1/2 cups diced cucumber

• 1/2 cup sliced kalamata olives

• 1/2 cup crumbled feta

• 1 cup chopped parsley

• 1/4 cup thinly sliced mint leaves

• freshly ground black pepper (preferably from a pepper mill)

• Balsamic Vinaigrette Ingredients

• 4 oz. balsamic vinegar (not the expensive stuff- just a regular supermarket variety

• 1 large or 2 small peeled garlic cloves

• 1 tbsp honey

• 2 tsp Dijon mustard

• 8 oz. extra virgin olive oil

• Kosher salt

• black pepper

Mediterranean Quinoa and Chickpea Salad with Balsamic Vinaigrette

• PREPARE THE DRESSING: Combine garlic, honey, Dijon and vinegar in a pint sized mason jar. Using an immersion blender (you could also use a regular, top loading blender), blend until homogenous. While blending, slowly drizzle in the olive oil to emulsify into the dressing. Season to taste with Kosher salt and black pepper.
  
• BUILD THE SALAD: Combine the chickpeas, quinoa, cucumber, cherry tomatoes, olives, feta and parsley and mint. Add appx. 1/2 cup of dressing to the salad and toss. Pass around extra dressing.
• IF MAKING INTO JARS: Pour 2½ tbsp dressing into the bottom of each jar, then divide the remaining ingredients between three jars, layering in the following order: chickpeas, quinoa, cucumber, cherry tomatoes, olives, feta and herbs. Place the lids on the jars and refrigerate for up to 3 days. Shake right before serving. Best eaten out of a shallow bowl.

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