Mediterranean Quinoa Salad with Lemon-Herb Roasted Chickpeas and Feta Recipe

Description:

Hey friend! So, I've been working on this amazing salad recipe, and I'm so excited to share it with you. It's called the "Mediterranean Quinoa Salad with Lemon-Herb Roasted Chickpeas and Feta." I know, it's a mouthful, but it’s worth it, trust me! The inspiration for this salad actually came from a trip I took to Greece a few years ago. I spent weeks island hopping, soaking up the sun, and of course, eating all the incredible food. Greek cuisine is all about fresh, vibrant ingredients, simple cooking techniques, and an emphasis on healthy fats and lean protein. This salad embodies that spirit perfectly. I imagined it being created in a small taverna on a sun-drenched Greek island, perhaps Mykonos or Santorini, where the chef used locally sourced ingredients and traditional methods to create a refreshing and flavourful dish for the tourists. The roasting method for the chickpeas is a nod to traditional Greek cooking—it brings out a beautiful depth of flavor that you just wouldn’t get by using canned chickpeas. Health-wise, this salad is a powerhouse. Quinoa is a complete protein, meaning it contains all nine essential amino acids, which are crucial for building and repairing tissues. It's also packed with fiber, which aids in digestion and keeps you feeling full and satisfied. The chickpeas are another excellent source of fiber and protein, contributing to that same satiety effect. Feta cheese adds a healthy dose of calcium, essential for strong bones, and the olive oil provides those heart-healthy monounsaturated fats. Roasting the chickpeas also preserves their nutrients better than boiling them. The herbs add vitamins and antioxidants. This means a nutritious and filling meal that's actually quite good for you! Plus, it's light and refreshing – perfect for a summer lunch or a side dish for a barbecue. Okay, enough rambling, let's get to the recipe!

Ingredients:

• - 1 cup quinoa, rinsed (I always rinse my quinoa really well. This helps remove any saponins, which can give it a slightly bitter taste. It's a little extra step, but totally worth it.)
• - 1 (15-ounce) can chickpeas, drained and rinsed (I prefer using canned chickpeas for convenience, but feel free to use dried ones if you soak them overnight. Just add about 30 minutes to the cooking time.)
• - 1 red bell pepper, chopped (I love the vibrant color of red bell pepper, but any color will work!)
• - 1 cucumber, diced (I prefer English cucumbers because they have thinner skins and fewer seeds.)
• - ½ cup Kalamata olives, pitted and halved (I'm obsessed with Kalamata olives! Their salty, briny flavor is just perfect in this salad.)
• - ½ cup crumbled feta cheese (Use a good quality feta! The taste difference is amazing.)
• - ¼ cup fresh parsley, chopped (Fresh herbs make all the difference. Don't use dried ones in this recipe.)
• - ¼ cup fresh mint, chopped (Mint adds a lovely refreshing touch. If you're not a fan, you can omit it.)
• - 2 tablespoons olive oil (Use a good quality extra virgin olive oil. It's the star of the show!)
• - 2 tablespoons lemon juice (Freshly squeezed is always best!)
• - 1 teaspoon dried oregano (I always keep dried oregano on hand, it's so versatile!)
• - ½ teaspoon garlic powder (I’m a garlic fiend, so I might add a little extra!)
• - Salt and pepper to taste (Seasoning is everything! Taste as you go and adjust to your preference.)

Instructions:

1. 1. Preheat your oven to 400°F (200°C). (This is the classic temperature for roasting chickpeas. You want them to get crispy, not burnt.)
2. 2. Toss the chickpeas with 1 tablespoon of olive oil, half the oregano, half the garlic powder, salt, and pepper on a baking sheet. Spread them out in a single layer. (Don't overcrowd the pan! This will ensure they roast evenly and get nice and crispy.) Pop them in the oven for about 25-30 minutes, stirring halfway through, until they are golden brown and crispy. (I always check them around the 25-minute mark because ovens can vary.) Remember that crispy sound they make when you're done? Pure bliss!
3. 3. While the chickpeas are roasting, cook the quinoa. Bring 2 cups of water to a boil in a saucepan, add the quinoa, reduce heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed. Fluff with a fork and let it cool slightly. (This is a super simple step, but you need to get this right for your quinoa to be properly cooked. Don't overcook!)
4. 4. Meanwhile, prepare the vegetables. Chop the bell pepper and dice the cucumber. Pit and halve the olives. (This is where you get to listen to your favorite podcast or music. It's my favorite part of the process!)
5. 5. In a large bowl, combine the cooked quinoa, roasted chickpeas, bell pepper, cucumber, olives, parsley, and mint. (I like to toss everything gently so I don't squish the chickpeas. I like them a little firm.)
6. 6. In a small bowl, whisk together the remaining olive oil, lemon juice, oregano, garlic powder, salt, and pepper. (This is the secret ingredient! The perfect blend of fresh lemon and fragrant herbs.)
7. 7. Pour the dressing over the salad and toss gently to combine. (This is where you really get to taste and adjust. Maybe you want more lemon juice, or a little more salt.)
8. 8. Just before serving, crumble the feta cheese over the salad. (The feta adds a salty, tangy flavor that perfectly complements the other ingredients.)
9. 9. Give it a final gentle toss. Taste it and see if you need any extra seasoning. (This is the most important step! Make it taste perfect for your own palate.)
10. 10. Serve immediately or chill for later. This salad is delicious either way! (I prefer it chilled as it lets the flavors meld together.) The best part? Leftovers are just as amazing!