Chickpea Salad

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This Chickpea salad recipe is packed full of veggies and quinoa with a quick red wine vinegar dressing! Add in the feta for a creamy and over the top salad!

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In this recipe chickpeas as the star of the show. Start off by marinating the chickpeas in red wine vinegar, olive oil, garlic, oregano, salt and pepper. While the chickpeas are marinating roast veggies and make the quinoa. Simply toss all the ingredients together with feta and you have a salad recipe that can be enjoyed all week long!

If you are meal prepping lunches for the week, this is a great recipe to use!

Related: Roasted Veggie Pizza Recipe

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Variations to Chickpea Salad

For this recipe, we used leftover vegetables that we roasted from our Roasted Veggie Flatbread recipe. However, you do not have to roast your veggies. You want to ensure all of your additions are bite sized to enjoy with ease.

Here’s some other great variations to chickpea salad:

• cucumbers – uncooked and quartered
• cherry tomatoes – make sure to slice in half
• bell peppers – give a nice crunch to the salad
• red onion – for color and bite

With Covid, you probably know that it is hard to get certain ingredients in different parts of the country. For this version, I used a mix of quinoa and brown rice as that is what I could get in replace of quinoa. You can also use all brown rice if you prefer.

Ingredients in Veggie Chickpea Salad

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• canned chickpeas – can be substituted for dried chickpeas (cook them before adding to the salad). You’ll want to add a little extra salt if using dried.
• olive oil and red wine vinegar – this is the only ingredients you’ll need for the dressing. You can add a squeeze of lemon juice if you prefer for a lighter fresh flavor.
• garlic
• oregano – you can use dried of fresh. You can also use parsley or dill if you prefer.
• roasted vegetables : zucchini, carrots, bell pepper and red onion – if you prefer to use raw you can!

How to Make A Chickpea Salad Recipe

If roasting the vegetables, place on a baking sheet, toss with olive oil salt and pepper. Roast for 15-20 minutes until the veggies are softened and have browned.

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In a large bowl, toss the chickpeas with olive oil, vinegar, garlic, oregano, salt and pepper. Cover and place in the refrigerator for 30 minutes.

In a medium saucepan combine with quinoa with 3 cups of water and a pinch of salt. Bring to a simmer, cover, reduce the heat to low and cook for 12 minutes or until tender.

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Toss the quinoa, vegetables and feta together, season with salt and pepper and fresh basil if you desire.

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How to Store Leftovers

You can enjoy any leftover chickpea salad cold or room temperature. With the feta, if you heat this recipe up, it will melt. Store in an air tight container and store in the refrigerator for 4-5 days.

MORE DELICIOUS DINNER RECIPES

• Hamburger Helper Cheeseburger Macaroni – easy weeknight dinner recipe!
• One Pot Penne Bolognese – a classic Italian recipe.
• How to Make Oven Baked Chili Dogs – great for entertaining guests.
• Easy Chicken Cordon Bleu Pasta Dinner – a fabulous recipe to get out of those dinner ruts.
• Italian Sausage Ravioli Casserole Recipe – super quick dinner recipe that’s equally delicious.

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Yield: 4

Veggie Chickpea Salad

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This Chickpea salad recipe is packed full of veggies and quinoa with a quick red wine vinegar dressing! Add in the feta for a creamy and over the top salad!

Prep Time 5 minutes

Cook Time 20 minutes

Refrigerate 30 minutes

Total Time 55 minutes

Ingredients

• 15 oz. can chickpeas, drained and rinsed
• 1/4 c olive oil
• 2 tbsp red wine vinegar
• 2 garlic cloves, minced
• pinch dried oregano
• roasted vegetables: zucchini, red onion, bell peppers, carrots
• 1/2 c crumbled feta
• salt and pepper to taste
• basil for garnish

Instructions

If roasting the vegetables, place on a baking sheet, toss with olive oil salt and pepper. Roast for 15-20 minutes until the veggies are softened and have browned.

In a large bowl, toss the chickpeas with olive oil, vinegar, garlic, oregano, salt and pepper. Cover and place in the refrigerator for 30 minutes.

In a medium saucepan combine with quinoa with 3 cups of water and a pinch of salt. Bring to a simmer, cover, reduce the heat to low and cook for 12 minutes or until tender.

Toss the quinoa, vegetables and feta together, season with salt and pepper and fresh basil if you desire.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 376Total Fat: 21gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 17mgSodium: 704mgCarbohydrates: 37gFiber: 10gSugar: 9gProtein: 13g

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