Mediterranean Quinoa Salad with Chickpeas & Avocado

Fresh, Vibrant, and Full of Flavor: Your New Favorite Salad!

Say hello to the Mediterranean Quinoa Salad, a dish that’s as beautiful as it is delicious. This salad is a vibrant and healthy mix of fluffy quinoa, crisp cucumbers, juicy tomatoes, and hearty chickpeas, all brought together with a light and zesty lemon-herb dressing. The addition of creamy avocado takes it to the next level, making it a truly satisfying meal.

Why This Salad Will Be on Repeat:

• Nutrient Powerhouse: Loaded with plant-based protein from quinoa and chickpeas, healthy fats from avocado, and a rainbow of fresh vegetables.
• Meal Prep Hero: This salad holds up incredibly well in the fridge, making it perfect for packing a healthy lunch for a few days.
• Versatile & Adaptable: You can easily customize it with other ingredients like crumbled feta, Kalamata olives, grilled chicken, or red onion.
• Refreshing & Light: It’s the ideal dish for a warm day, a light lunch, or a flavorful side dish at your next gathering.

Mediterranean Quinoa Salad with Chickpeas & Avocado

A vibrant and filling salad packed with fiber, healthy fats, and plant-based protein – all excellent for cholesterol management.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 2

Course: Appetizer, Main Course, Salad

Cuisine: Mediterranean

Calories: 450

Ingredients Method Notes

Ingredients

  

• ½ cup dry quinoa, rinsed
• 1 cup water or low-sodium vegetable broth
• 1 15oz can chickpeas rinsed and drained
• ½ cup cucumber diced
• ½ cup cherry tomatoes halved
• ¼ cup red onion finely diced
• ¼ cup fresh parsley chopped
• ½ ripe avocado diced
• 2 tbsp olive oil extra virgin
• 1 tbsp fresh lemon juice
• ½ tsp dried oregano
• salt & pepper to taste

Method

 

1. Cook quinoa: Combine rinsed quinoa and water/broth in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed. Fluff with a fork and let cool slightly.
2. While quinoa cools, prepare the dressing: In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper.
3. In a large bowl, combine cooked quinoa, chickpeas, cucumber, cherry tomatoes, red onion, and fresh parsley.
4. Pour the dressing over the salad and toss gently to combine.
5. Just before serving, gently fold in the diced avocado.

Notes

Nutrition (per serving, approximate):

 

• Calories: 400-450
• Total Fat: 20-25g
• Saturated Fat: 3-4g
• Cholesterol: 0mg
• Sodium: 250-300mg (adjust based on broth)
• Total Carbohydrates: 50-55g
• Dietary Fiber: 12-15g
• Sugars: 7-9g
• Protein: 15-18g