Quinoa Chickpea & Feta Salad With Lemon Viniagrette Dressing

Prep Time
Cook Time
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"A heart-healthy salad that`s full of flavor, for ease, use the roasted pepper in the jar. You can make this salad a day ahead and keep it in he fridge until you need to serve it, leftovers will last a few days sealed in a container and kept in the fridge. This makes a great salad to take to work in a sealed container to have for lunch, add some cooked chicken or turkey if desired"

Original recipe yields 4 servings


  • Serving Size: 1 (388.1 g)
  • Calories 455.7
  • Total Fat - 26 g
  • Saturated Fat - 6.1 g
  • Cholesterol - 15.8 mg
  • Sodium - 236.6 mg
  • Total Carbohydrate - 41.8 g
  • Dietary Fiber - 7 g
  • Sugars - 6.8 g
  • Protein - 16.6 g
  • Calcium - 332.6 mg
  • Iron - 3.5 mg
  • Vitamin C - 61.4 mg
  • Thiamin - 0.3 mg

Step 1

Blend all the viniagrette ingredients together then chill until ready to use

Step 2

Place the quinoa and water in a pot and cook according to the instructions on the pack, about 15 minutes. Let cool in the fridge.

Step 3

Once the quinoa is cool, transfer it to a large mixing bowl.

Step 4

Add the garbanzo beans, roasted peppers, onion, cilantro and feta.

Step 5

Gently toss together then start to add the dressing.

Step 6

Once the dressing has been added toss again and transfer to a serving bowl.

Step 7

Season with salt and pepper to taste.

Step 8

Add some more cilantro or feta to garnish.

Step 9

Serve at once or keep in the fridge until ready to use.

Tips & Variations

No special items needed.



This combo of crunchy vegetables and nutty quinoa is great, and the lemon and thyme seasonings are refreshing. I like to make veggie and grain salads early in the week to take to work for lunch and found that as the week progressed this salad still had great texture and flavor. It did absorb the vinaigrette so I simply refresh it with a squeeze of lemon - perfect! This is so good - and so healthful! Thanks Kittencal.

review by:
(12 Oct 2017)

Sue Lau

This is really quite good and I love keeping 1-2 prepared salads on hand. The only things I did different were to rinse the quinoa before cooking, and also to season with s&p and just used red bell pepper (no yellow), but no biggie. Thanks for sharing!

review by:
(20 Dec 2014)