Name: Quinoa, Chickpea and Feta Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Cuisine: Greece
Ingredients: 100 g uncooked quinoa; 200 g canned chickpeas; 100 g feta cheese; 1 cucumber; 200 g cherry tomatoes; 50 g kalamata olives; fresh mint; 2 tbsp extra virgin olive oil; 1/2 lemon; salt

Mediterranean complete salad. Cold, it can be stored for 3 days.

Ingredients

How many are you cooking for?

Original recipe for 2 servings

100 g uncooked quinoa
200 g canned chickpeas
100 g feta cheese
1 cucumber
200 g cherry tomatoes
50 g kalamata olives
fresh mint
2 tbsp extra virgin olive oil
1/2 lemon
salt

Step by step

Follow the timeline: technique icon, time and temperature when relevant.

Step 1 Cook 15 min

Cook the quinoa for 15 minutes and let it cool down. Season with salt to taste at the end of cooking.
Step 2 Mix

Mix with the rest of the ingredients. Measure the ingredients before you start.
Step 3 Serve

Dress with olive oil and lemon juice. Serve cold. Timing is key: get the perfect balance.

Storage

Store in the fridge in a sealed container for up to 3 days. Reheat gently on the stove or microwave 1–2 min. Freeze only if the recipe allows.

Chef tips

Mise en place: chop and weigh before cooking so you don't run over time.
Taste for salt at the end; broths and canned foods already add sodium.
For meal prep, keep dressings separate until serving.

Allergens

No major allergens from the standard 14 in the base ingredient list.

Diet

🥬 Vegetarian

Variations

Substitutions for a vegan version

Instead of: dairy products in the recipe

Use: plant-based alternative without added sugar (soy yogurt, oat milk or vegan cheese)

Why: Dairy products provide protein and creaminess; plant-based versions maintain texture without casein.

Tip: Choose unsweetened products and adjust salt: sometimes an extra pinch is needed.

Other variations

Lighter version: reduce the olive oil to 1 tablespoon and increase the vegetables in Quinoa, Chickpea and Feta Salad.
Batch cook: double the quantities and store in containers for up to 3 days in the refrigerator.

Quick summary

At-a-glance while you cook. Full details are in the step-by-step.

1 Cook the quinoa for 15 minutes and let it cool down. Season with salt to taste at the end of cooking.
2 Mix with the rest of the ingredients. Measure the ingredients before you start.
3 Dress with olive oil and lemon juice. Serve cold. Timing is key: get the perfect balance.