Chickpea Quinoa Salad with Feta

Preparation time: 5 minutes
Cook time: 25 minutes
Total time: 30 minutes
Servings: 4


  • 2 cups quinoa
  • 4 cups low-sodium chicken or vegetable broth
  • 1 cup cherry tomatoes, halved
  • ⅓ cup chopped fresh parsley
  • ½ cup diced cucumber, peeled and seeded
  • 1 can chickpeas, drained and rinsed
  • 4 oz feta cheese, crumbled
  • 3 tbsp olive oil
  • 3 tbsp red wine vinegar
  • 2 cloves garlic, minced
  • Juice of 1 lemon
  • Salt and pepper to taste


  1. Thoroughly rinse fresh produce under warm running water for 20 seconds. Scrub to remove excess dirt.
  2. Rinse quinoa in a fine-mesh colander under running water for at least 30 seconds. Drain well.
  3. In a saucepan, bring rinsed quinoa and broth to a boil. Reduce heat to medium-low, cover, and simmer until quinoa is tender and broth is absorbed, 15-20 minutes. Transfer to a large bowl and set aside to cool.
  4. Add tomatoes, parsley, cucumber, onions, chickpeas, feta, olive oil, vinegar and garlic to cooled quinoa and mix to combine. Pour lemon juice over quinoa salad and season with salt and pepper to taste. Toss to coat and refrigerate until ready to serve.
* Adapted from Memorial Sloan Kettering Cancer Center