Quinoa, Chickpea & Feta Salad
15 minVegetarianMediterraneanOvulationGut healthMeal prep friendlyHigh fiberSalads
Servings:
1
·
Ingredients
- —Cooked quinoa — 150 g
- —Cooked chickpeas (or tinned) — 100 g
- —Feta, cubed — 50 g
- —Cucumbers — 50 g
- —Cherry tomatoes — 50 g
- —Olive oil — 1 tbsp
- —Lemon juice — 1 tbsp
- —Fresh mint or parsley — 1 tbsp
- —Salt and pepper
Allergens
Contains dairy
Method
- 01Combine the quinoa, chickpeas, cucumber and tomatoes in a bowl.
- 02Add the feta.
- 03Dress with the olive oil and lemon juice.
- 04Scatter with herbs, and season with salt and pepper.
- 05Toss well before serving.
Why this works
Quinoa and chickpeas are good sources of fibre, which supports a healthy gut microbiome. The salad holds up well for several hours, making it convenient to prepare ahead.
Sources
— Cell Host & Microbe, 2018Meal Prep Tips
Storage: Store in an airtight container in the fridge for up to 3–4 days. Add the feta and dressing just before serving if making a big batch, so the quinoa doesn't turn mushy.
Reheating: No reheating needed — this salad is best served cold or at room temperature straight from the fridge.
Pairing: A complete meal on its own, or add grilled chicken or salmon for a heartier portion.
Nutrition (per serving)
360
kcal
15g
protein
16g
fat
40g
carbs
7g
fiber
Always check product labels for allergens.