Roasted Vegetable and Quinoa Salad Recipe
A vibrant and refreshing Mediterranean Chickpea Salad featuring fresh vegetables, tangy feta cheese, and a zesty olive oil and red wine vinegar dressing. Perfect as a light lunch or a side dish, this salad combines wholesome ingredients for a nutritious and flavorful experience.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Main Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, finely chopped
- 1/2 cup Kalamata olives, pitted and sliced
- 1/4 cup fresh parsley, chopped
- 1/4 cup feta cheese, crumbled (optional)
Dressing
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Combine Salad Ingredients: In a large bowl, mix together the drained chickpeas, halved cherry tomatoes, diced cucumber, finely chopped red onion, sliced Kalamata olives, chopped fresh parsley, and crumbled feta cheese if using.
- Prepare Dressing: In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper until well blended to create the dressing.
- Toss Salad with Dressing: Pour the prepared dressing over the salad ingredients and gently toss to ensure an even coating of flavors throughout the salad.
- Serve or Chill: Serve immediately for a fresh taste, or cover and refrigerate for 30 minutes to allow the flavors to meld beautifully before serving.
Notes
- You can omit feta cheese to make the salad vegan.
- Chilling the salad enhances the flavor, but it can be served right away for a fresher crunch.
- Use fresh herbs like mint or basil for an alternative flavor profile.
- Adjust salt and pepper according to taste, especially if using salted olives or feta.
- This salad stores well in the refrigerator for up to 2 days.
