Quinoa salad with chickpeas and feta

Quinoa salad with chickpeas and feta: a fresh, satisfying salad with quinoa, red pepper, cucumber, parsley, lemon juice and olive oil.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 15 min
• Total time: 25 min
• Calories: 420 kcal per serving
• Protein: 20 g
• Fat: 18 g
• Carbs: 45 g

Ingredients

• 1 tin of chickpeas
• ½ cucumber
• 2 tbsp lemon juice
• 150 g quinoa
• 100 g feta
• 3 tbsp olive oil
• 1 red pepper
• 1 handful of parsley
• Salt
• Pepper
• 1 tsp cumin

Method

You’ll need: saucepan · chopping board · knife · mixing bowl · sieve

1. Wash the quinoa thoroughly and cook it in water until fluffy and soft. Then let the steam escape and leave to cool a little.
2. Tip the chickpeas into a sieve, rinse and drain well. Wash the cucumber, red pepper and parsley and chop them small.
3. Crumble the feta into small pieces. Whisk the lemon juice, olive oil, cumin, salt and pepper into a dressing.
4. Put the quinoa, chickpeas, cucumber, red pepper, parsley and feta in a large bowl. Pour over the dressing and mix everything gently.
5. Leave the salad to stand briefly so the flavours come together. Before serving, season once more with salt, pepper and a little lemon juice.
6. Serve in bowls, with a little extra parsley if you like.

Good to know

A salad like this takes little effort and still tastes like a proper meal. Fresh, savoury and pleasantly satisfying. Ideal when you want to keep things easy.

Swaps

Feta → goat's cheese (similar protein content, a little stronger in flavour); quinoa → buckwheat (also provides fibre and minerals); chickpeas → white beans (mild, with fibre); olive oil → avocado oil (mild in flavour, with monounsaturated fatty acids)

Allergens

Contains milk from the feta. Chickpeas and quinoa usually suit the whole family; for children, it's best to serve them chopped small, and during pregnancy use pasteurised feta.