Description
A flavorful, Mediterranean-inspired salad with hearty chickpeas, quinoa, and Moroccan spices. Perfect for meal prep or a fresh, no-fuss dinner.
Ingredients
Units
Scale
- 1 1/2 to 2 cups cooked quinoa
- 2/3 cup canned chickpeas, drained and rinsed (see notes for optional seasoning)
- 5 to 6 cups leafy greens (such as baby spinach, arugula, or mixed greens)
- 1 cup diced carrots
- 2/3 cup cherry or grape tomatoes, halved
- 1/3 cup chopped red onion
- 1/4 cup fresh parsley, chopped
- 1/2 cup crumbled or cubed feta cheese
- 4 dried or fresh figs, sliced (or use 4 pitted dates, chopped)
- 1 oz pistachios or toasted almonds, roughly chopped
- Optional garnish: 2 Tbsp fresh chopped mint (~3 leaves)
For the Vinaigrette
- 1/4 cup extra virgin olive oil
- 2 Tbsp balsamic vinegar (or red wine vinegar)
- 2 tsp honey or maple syrup
- 1/4 tsp ground paprika
- 1/4 tsp ground cumin
- Kosher salt and black pepper, to taste
Instructions
- Prepare quinoa according to package directions or use leftover pre-cooked quinoa. Fluff with a fork and set aside to cool slightly.
- Optional seasoning for the Chickpeas: Rinse and pat dry the canned chickpeas with a towel to remove excess water. Then toss 2/3 cup of the chickpeas with ¼ tsp cumin, ¼ tsp paprika (smoked or sweet), a pinch of ginger, ¼ tsp salt, black pepper to taste, and 1–2 tsp olive oil. Set aside.
- In a large bowl, combine the cooked quinoa, chickpeas, leafy greens, carrots, tomatoes, onion, parsley, feta, figs or dates, and pistachios.
- In a small bowl or jar, whisk together olive oil, vinegar, honey, paprika, cumin, salt, and pepper. Taste and adjust seasoning as needed.
- Toss and Serve: Pour the dressing over the salad and toss well to combine. Garnish with a splash of lemon juice and fresh chopped mint.
- Serve immediately or chill in the fridge for up to 2 days. (See notes for meal prep tips.)
Notes
Meal Prep Tip: For longer storage, keep the dressing separate and toss right before serving. This helps the greens stay fresh.
Variations: Make it Vegan: Use maple syrup in the dressing and omit the feta or use dairy-free feta. Add Protein: This salad pairs beautifully with grilled chicken, salmon, prosciutto, or even seared lamb.
Crunchy Chickpeas: Roast chickpeas with olive oil, salt, turmeric, and cumin at 400°F for 20–25 minutes.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: salad
- Method: mix
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 303
- Sugar: 14.8 g
- Sodium: 295.8 mg
- Fat: 8.6 g
- Saturated Fat: 2.2 g
- Carbohydrates: 48.4 g
- Fiber: 9.4 g
- Protein: 11.1 g
- Cholesterol: 8.4 mg
