Mediterranean Quinoa Salad

This vibrant salad combines quinoa and chickpeas for plant‑based protein and steady energy from complex carbs. Fresh veggies, herbs, olive oil, and feta bring fiber and healthy fats for blood sugar and heart support.

Servings: 4

Times:

• Prep: 15 minutes

• Cook: 0 minutes (plus 30 minutes chilling)

• Total: 45 minutes

Macros (per serving):

• Calories: 432

• Carbs: 33 g

• Fat: 29 g

• Protein: 14 g

Ingredients:

• 1 Cup Quinoa (Cooked)

• 1 Cup Chickpeas (Cooked)

• 1 Cup Cucumber (Diced)

• ¼ Cup Fresh Parsley (Finely Chopped)

• ½ Cup Feta Cheese (Crumbled)

• 1/3 Cup Pistachios (Chopped)

• ¼ Cup Red Onion (Finely Diced)

• ¼ Cup Fresh Mint (Finely Chopped)

• ¼ Cup Extra-Virgin Olive Oil

• 1 Lemon (Juiced)

• 2 tsp Honey

• 2 tsp Dijon Mustard

• Himalayan Sea Salt

• Black Pepper

Instructions:

1. Prepare ingredients.

2. Prepare lemon vinaigrette by combining olive oil, lemon juice, honey, and dijon mustard into a small mixing bowl or jar. Mix thoroughly. Add salt and pepper to taste.

3. In a large mixing bowl, add cooked quinoa, chickpeas, cucumber, feta cheese, pistachios, red onion, parsley, and mint. Pour the lemon vinaigrette over top and toss to combine.

4. Refrigerate for 30 minutes and serve chilled.