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A vibrant cold salad with quinoa, chickpeas, cucumber, tomatoes, olives, and feta in a lemon vinaigrette.
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Cook quinoa and let cool.
Combine with 1 can drained chickpeas, diced cucumber, cherry tomatoes, kalamata olives, and red onion.
Crumble feta over top.
Whisk together lemon juice, olive oil, oregano, salt, and pepper for dressing.
Toss salad with dressing.
Serve chilled.
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Recipe from Macro Kitchen — macro.kitchen/recipes/mediterranean-quinoa-salad
Per serving
* Percent Daily Values are based on a 2,000 calorie diet
Allergen data is derived from ingredient mappings and may not account for cross-contamination or trace amounts. Always check product labels if you have a food allergy.
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