Lemony Quinoa and Chickpea Mediterranean Salad
OverviewVideoIngredientsInstructionsOptional TipsVariations
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Lemony Quinoa and Chickpea Mediterranean Salad

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Lemony Quinoa and Chickpea Mediterranean Salad
Appetizers

Lemony Quinoa and Chickpea Mediterranean Salad

This simple but impressive composed salad makes for a delightful centerpiece salad, an easy lunch, or a great addition to your party buffet. Pantry spices and Wonderful Seedless Lemons add a tart brightness to the quinoa and dressing.

Difficulty: Easy — This is assembly cooking: rinse and drain, chop, whisk, toss. No heat required beyond cooking the quinoa.

Prep Time: 15 minutes

Cook Time: 15 minutes (quinoa)

Total Time: 30 minutes (plus 30 minutes resting, recommended)

Difficulty:
Easy
Serves:
4–6
Yield:
N/A

Overview

This salad holds well, gets better overnight, works as a main or a side, and is ready in about 20 minutes. The dressing is fresh juice from Wonderful Seedless Lemons, olive oil, garlic, and herbs. The lemon is not a background note here, it is the defining flavor.

Ingredients

Quinoa and Chickpeas:

  • ½ cup quinoa
  • 1 teaspoon kosher salt, divided
  • 1 15-oz. can chickpeas, drained and rinsed
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • ¼ teaspoon ground black pepper
  • ⅛ teaspoon ground cumin
  • 2 teaspoons Wonderful Seedless Lemon zest
  • 1 tablespoon avocado or olive oil
  • 2 tablespoons flat-leaf parsley, chopped

Wonderful Seedless Lemon Pistachio Dressing:

  • ¼ cup Wonderful Seedless Lemon juice
  • 1 tablespoon honey
  • ¼ teaspoon garlic powder
  • ¼ teaspoon kosher salt
  • ¾ teaspoon dried oregano
  • ¼ cup avocado or olive oil
  • ⅓ cup Wonderful Pistachios No Shells Lightly Salted, chopped

Salad:

  • 5 cups baby romaine and green leaf lettuce
  • ¾ cup cherry tomatoes
  • ½ small red onion, sliced
  • 2 small carrots, peeled and shaved (or grated)
  • 2 Persian cucumbers, cut into half-moons
  • ½ cup green olives, sliced
  • 5 oz. feta, cubed
  • Wonderful Seedless Lemon wedges, for garnish

Instructions

  1. For the quinoa and chickpeas: In a medium saucepan, cook the quinoa and ½ teaspoon of kosher salt with 1 cup of water by bringing the mixture to a boil, then covering and reducing heat to low. Cook for 12 to 14 minutes until water is absorbed. Remove lid to let quinoa cool.
  2. Combine the chickpeas and cooked quinoa in a medium mixing bowl.
  3. In a small bowl, stir together the oregano, garlic powder, black pepper, remaining ½ teaspoon of kosher salt, cumin, and lemon zest. Add the mixture to the quinoa with oil and stir to combine. Stir in parsley and set aside.
  4. For the dressing: In a medium bowl or blender, combine the lemon juice, honey, garlic powder, salt, oregano, and oil. Whisk until combined well, or pulse to blend. Stir in chopped pistachios and set aside.
  5. For the salad: Assemble the salad on a platter or in a bowl with the lettuce, tomatoes, red onion, carrots, cucumbers, olives, and feta. Top with the quinoa and chickpea mixture. Add lemon wedges for squeezing and garnish with extra parsley leaves and pistachios, if desired. Drizzle with dressing before serving.

Optional Tips

  • Cool the quinoa before tossing. Hot quinoa absorbs dressing more aggressively and can make the vegetables wilt. Spreading it on a sheet pan speeds up cooling significantly.
  • Rinse the quinoa before cooking. Quinoa has a natural coating of saponins that can taste bitter if not rinsed. A 30-second rinse under cold water in a fine-mesh strainer is all it takes.
  • Make the dressing assertive. The chickpeas and quinoa absorb acid as the salad sits, softening the dressing’s impact. Season the dressing slightly more tart and salty than you think is right. It will come into balance after a few minutes of contact with the other ingredients.
  • Add the feta last, or keep it separate for storage. Feta added to the full salad before refrigerating can become soft and crumbly over time. For the best texture, add crumbled feta to individual portions while serving rather than to the whole batch.
  • Add the herbs at the end. Parsley and mint begin to wilt and darken as soon as they contact an acid dressing. Toss them in at the very end, just before serving.
  • Double the lemon zest for more citrus punch. The zest carries the volatile aromatic compounds from the lemon skin. Two teaspoons of zest instead of one produces a noticeably more citrus-forward dressing without adding more acidity.
  • Let it rest. Twenty to 30 minutes of resting time transforms this from a freshly dressed salad into something more developed and cohesive. The chickpeas absorb the lemon-garlic dressing, the quinoa softens slightly, and all the flavors come together.
  • Make it a main dish by adding protein. Pan-seared shrimp with lemon and garlic, grilled chicken, or a soft-boiled egg make this salad a complete meal. It also pairs well with falafel and hummus for a full Mediterranean spread.

Variations

  • Simple Chickpea Salad (no quinoa). Omit the quinoa and double the chickpea quantity to two cans (30 oz. total). The salad is lighter and faster to make. Use the same dressing and vegetable mix.
  • Chickpea Salad With Arugula. Add two large handfuls of fresh arugula to the salad just before serving. The arugula wilts slightly under the dressing and adds a peppery, slightly bitter note that contrasts well with the lemon and feta.
  • Roasted Chickpea Salad. Drain and dry the chickpeas, toss with olive oil, salt, pepper, and cumin, and roast at 400°F for 25–30 minutes until crispy. Add to the salad in place of plain chickpeas. The roasted chickpeas add crunch and a toasty, caramelized flavor.
  • Chickpea Pasta Salad. Replace the quinoa with eight ounces of cooked, cooled small pasta. Orzo, ditalini, or small shells work well. The pasta absorbs the dressing more readily than quinoa and makes a heartier, more filling salad.
  • Vegan Version. Omit the feta entirely or replace with a good vegan feta. The salad is otherwise completely plant-based as written.

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