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The Mediterranean diet is celebrated not only for its delicious flavors but also for its numerous health benefits. Rich in whole grains, healthy fats, lean proteins, and an abundance of fruits and vegetables, this dietary approach promotes heart health, supports weight management, and enhances overall well-being. One shining example of the Mediterranean diet's appeal is the Mediterranean Quinoa Chickpea Salad, a colorful and nutrient-dense dish that embodies the essence of this culinary tradition.

Mediterranean Quinoa Chickpea Salad

Discover the vibrant Mediterranean Quinoa Chickpea Salad, a colorful dish bursting with flavor and nutrition. Embracing the heart-healthy Mediterranean diet, this salad features gluten-free quinoa, protein-packed chickpeas, and fresh vegetables like tomatoes and cucumbers. Enhanced with olives, feta, and aromatic herbs, this dish is perfect for any occasion. Whether served as a main course or side, it's a delightful way to savor wholesome ingredients while promoting overall well-being. Enjoy the deliciousness and health benefits of this Mediterranean classic!
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Ingredients
  

1 cup quinoa, thoroughly rinsed

2 cups vegetable broth (or water)

1 can (15 oz) chickpeas, well-drained and rinsed

1 cup cherry tomatoes, halved

1 crisp cucumber, diced

1 red bell pepper, diced

1/2 red onion, finely chopped

1/4 cup Kalamata olives, pitted and sliced

1/4 cup feta cheese, crumbled (optional)

1/4 cup fresh parsley, coarsely chopped

1/4 cup extra virgin olive oil

2 tablespoons freshly squeezed lemon juice

1 teaspoon dried oregano

Salt and black pepper to taste

Instructions
 

Cook the Quinoa: In a medium saucepan, bring the vegetable broth (or water) to a rolling boil. Add the rinsed quinoa, then lower the heat to a simmer. Cover and let it cook for about 15 minutes, or until the quinoa is fluffy and all the liquid has been absorbed. Remove from heat and allow it to cool slightly.

    Prepare the Salad Ingredients: While the quinoa is cooking, wash and chop all the vegetables. In a large mixing bowl, combine the halved cherry tomatoes, diced cucumber, diced red bell pepper, finely chopped red onion, and sliced Kalamata olives.

      Incorporate Chickpeas: After rinsing and draining the chickpeas, gently fold them into the bowl with the chopped vegetables.

        Make the Dressing: In a separate small bowl, whisk together the extra virgin olive oil, freshly squeezed lemon juice, dried oregano, and a pinch of salt and black pepper. Taste the dressing and adjust the seasoning if necessary.

          Combine the Ingredients: Once the quinoa has cooled down, use a fork to fluff it up and transfer it to the large mixing bowl containing the vegetables and chickpeas. Drizzle the prepared dressing over the salad and toss gently until everything is evenly coated.

            Add Feta and Parsley: If using, sprinkle crumbled feta cheese and chopped fresh parsley over the top of the salad. Toss lightly to blend the ingredients, keeping some of the feta intact for added texture.

              Chill and Serve: To enhance the flavors, cover the salad and let it chill in the refrigerator for at least 30 minutes before serving. Enjoy this uplifting, protein-packed salad as a refreshing main dish or a delightful side!

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4

                  - Presentation Tips: Serve the salad in a large, colorful bowl, garnished with extra parsley and a few slices of lemon on the side for an attractive display.