Mediterranean Grain Salad
A bright, healthy bowl of fluffy quinoa, roasted chickpeas, and fresh veggies, perfect for busy weeknights or meal prep.
Ingredients
Dressing
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon fresh lemon juice
- 1 clove garlic, minced
- Salt & black pepper, to taste
Grains & Protein
- 1 cup quinoa, uncooked
- 1 cup chickpeas, canned, drained & rinsed (or freshly cooked)
- 1 teaspoon olive oil (for roasting)
- 1/4 teaspoon salt (for roasting)
Veggies & Mix-ins
- 1/2 cup cucumber, sliced
- 1/2 cup cherry tomatoes, halved
- 1/2 cup kalamata olives
- 1/4 cup red onion, thinly sliced
Toppings & Finish
- 1/4 cup hummus (classic, garlic, or Mediterranean flavor)
- 1/4 cup fresh basil, roughly chopped
Instructions
Cooking Quinoa
- Rinse the quinoa under cold running water with a fine-mesh strainer. Add to a medium saucepan with 2 cups water and a pinch of salt. Bring to a boil, reduce to a simmer, cover, and cook for 12–15 minutes until water is absorbed. Let steam covered for 5 minutes, then fluff with a fork and set aside to cool slightly.
Roasting Chickpeas
- Preheat oven to 350°F (175°C). Drain and rinse chickpeas, pat dry. Spread on a baking sheet, drizzle with 1 teaspoon olive oil, and season with 1/4 teaspoon salt. Roast for 10–15 minutes, tossing halfway, until golden and slightly crispy with a tender interior.
Making the Dressing
- Whisk together 3 tablespoons olive oil, 1 tablespoon balsamic vinegar, 1 teaspoon lemon juice, and minced garlic. Season with salt and black pepper to taste. Let rest so flavors meld while other elements cook.
Preparing Fresh Ingredients
- Wash and prep produce: slice cucumber, halve cherry tomatoes, thinly slice red onion, and roughly chop basil. Having everything ready makes assembly quick.
Assembling & Serving
- Divide warm or room-temperature quinoa into bowls. Top with roasted chickpeas, cucumber, tomatoes, olives, and red onion. Add a generous dollop of hummus to each bowl, drizzle dressing over everything, and scatter fresh basil. Serve immediately or refrigerate for meal prep; flavors deepen overnight.
Notes
Cook quinoa with a pinch of salt and let it steam to avoid gummy texture. Dry chickpeas well before roasting for maximum crispiness. Taste and adjust dressing salt and acid to balance flavors. Store salad and dressing separately for up to 4 days to keep textures fresh.