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Roasted Vegetable and Quinoa Salad Recipe

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4.6 from 78 reviews

A fresh and vibrant Mediterranean Chickpea Salad packed with protein-rich chickpeas and colorful vegetables, tossed in a tangy olive oil and red wine vinegar dressing, perfect for a quick, healthy meal or side dish.

Ingredients

Salad 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 Ingredients

  • 3 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dried oregano
  • Salt and pepper to taste

Instructions

  1. Prepare the salad base: In a large bowl, combine the drained and rinsed chickpeas, halved cherry tomatoes, diced cucumber, finely chopped red onion, sliced Kalamata olives, chopped fresh parsley, and crumbled feta cheese if using. Gently mix to distribute the ingredients evenly.
  2. Make the dressing: In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper until fully combined to create a tangy dressing that brings the salad together.
  3. Toss the salad: Pour the dressing over the combined salad ingredients and toss gently to coat everything well without bruising the vegetables or cheese.
  4. Serve or chill: Serve the salad immediately for a fresh taste, or refrigerate for about 30 minutes to allow the flavors to meld and intensify before serving.

Notes

  • For a vegan version, omit the feta cheese or substitute with a plant-based cheese alternative.
  • The salad can be prepared a few hours in advance and stored in the fridge, but add the feta cheese just before serving to maintain its texture.
  • Adjust the salt and pepper according to your taste preference.
  • This salad is great for meal prep and can be served as a side dish or a light main course.

Find it online: https://forkoria.com/roasted-vegetable-and-quinoa-salad-recipe/