Ingredients
Scale
- 15.5 oz can chickpeas, drained
- 1 cup cucumbers, diced
- 1 cup cherry tomatoes, halved
- 3/4 cup parsley leaves, diced
- 1/3 cup red onion, diced
- 1/4 cup feta crumbles
- 2 garlic cloves, minced
- 2 tbsp lemon juice
- 3 tbsp olive oil
- 2 tbsp red wine vinegar
- 1/2 tsp dried oregano
- 1/2 tsp agave (or sugar)
- Salt to taste (about 1/2 tsp)
- 1/2 cup quinoa, cooked (or more as needed)
- 1/2 cup arugula (or more as needed)
- 1 heaping spoonful roasted garlic hummus
- 1 warm pita bread, cut into triangles
Instructions
- In a large bowl, combine chickpeas, cucumbers, tomatoes, red onion, parsley, and feta. Mix gently.
- In a jar or bowl, whisk together garlic, lemon juice, olive oil, red wine vinegar, oregano, agave, and salt.
- Pour dressing over salad and toss until well coated.
- Layer cooked quinoa in a bowl, add the salad on top, and finish with arugula, hummus, and pita on the side.
Notes
Consider adding chopped bell peppers or olives for extra texture.
Ensure chickpeas are well-drained to keep the salad crisp.
Adjust lemon juice and agave to taste for a personalized flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Calories: 320
- Sugar: 4
- Sodium: 400
- Fat: 14
- Saturated Fat: 3
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 10
- Protein: 12
- Cholesterol: 10