Chickpea and Quinoa Salad Bowl Recipe (Mediterranean)

Chickpea and Quinoa Salad Bowl Recipe (Mediterranean)
The Mediterranean Chickpea and Quinoa Salad Bowl is a healthy and delicious dish that combines the nutritional benefits of quinoa and chickpeas with the vibrant flavors of Mediterranean ingredients. It's a versatile recipe that allows for customization based on personal preferences and ingredient availability. With its balance of protein, fiber, and fresh vegetables, this salad bowl offers a satisfying and nourishing meal option suitable for various dietary preferences, including vegetarian and vegan diets. It's perfect for a light lunch, a side dish, or even a main course, providing a burst of Mediterranean-inspired flavors with every bite.



Lemon Dressing:
  • 1/4 cup freshly squeezed lemon juice
  • 1 teaspoon honey
  • 1 teaspoon dried dill
  • 1/4 teaspoon garlic powder (or 2 cloves garlic, minced)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon Dijon mustard
  • 1/2 cup extra virgin olive oil
Turmeric Quinoa:
  • 1 cup quinoa, rinsed
  • 1/4 teaspoon garlic powder
  • 1 1/2 teaspoons ground turmeric
  • 2 cups water
Salad Toppings:
  • 1 1/2 cups cooked chickpeas (or 1 15 oz can), drained and rinsed
  • 2 ripe tomatoes (or 1 pint cherry tomatoes), diced
  • 1 cucumber, diced
  • 1/2 red onion, finely chopped
  • 1/4 cup crumbled feta cheese (optional


  1. Begin crafting the marinade by combining lemon juice, honey, dried dill, garlic powder, salt, black pepper, and Dijon mustard in a mason jar.
  2. Seal the jar with its lid and give it a good shake to ensure all ingredients are well mixed.
  3. Transfer the cooked chickpeas to a small bowl and pour half of the prepared marinade over them, ensuring they are thoroughly coated. Set aside the remaining marinade for later use as the salad dressing.


  1. Rinse the uncooked quinoa under cold water and drain it well. Place the rinsed quinoa in a medium-sized saucepan with a lid.
  2. Add minced garlic, turmeric, and water to the quinoa in the saucepan, stirring to combine.
  3. Bring the mixture to a gentle boil over medium-high heat, then reduce the heat to medium-low, cover the saucepan with the lid, and let it simmer for approximately 12 minutes, or until the liquid is absorbed.
  4. Once cooked, remove the saucepan from the heat but leave it covered for an additional 5 minutes to allow the quinoa to steam and finish cooking. Set aside until ready to assemble the salad.


  1. Thinly slice the onions and chop them into small pieces. Dice the tomatoes and cucumber into bite-size pieces.
  2. To assemble the salad, start by arranging a portion of turmeric quinoa on individual plates or in bowls.
  3. Top the quinoa with the marinated chickpeas, followed by the chopped onions, tomatoes, and cucumber.
  4. Sprinkle crumbled feta cheese over the salad and season with salt and pepper to taste.
  5. Finally, drizzle the reserved marinade/dressing over the assembled salad. Serve immediately and enjoy this vibrant and nutritious Mediterranean-inspired dish!


Nutrition Amount
Calories 474 kcal
Carbohydrates 42.4 g
Protein 12.8 g
Fat 29.7 g
Saturated Fat 7.9 g
Cholesterol 27 mg
Sodium 962 mg
Potassium 602 mg
Fiber 6.3 g
Sugar 5.5 g
Calcium 210 mg
Iron 4 mg
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