Centralina-Inspired Mediterranean Chickpea and Quinoa Salad
A vibrant Mediterranean salad combining nutty quinoa, protein-rich chickpeas, and fresh herbs for a hearty, healthy meal. This mediterranean-inspired vegetarian (mediterranean, vegetarian) ready in about 30 minutes pairs rinsed quinoa, water, halved cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup rinsed quinoa
- 2 cups water
- 1 can (15 oz), drained and rinsed canned chickpeas
- 1 medium, diced into 1/4-inch pieces cucumber
- 1 cup halved cherry tomatoes
- 1/4 cup finely chopped red onion
- 1/4 cup chopped fresh parsley
- 2 tbsp chopped fresh mint
- 3 tbsp freshly squeezed lemon juice
- 3 tbsp extra virgin olive oil
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: In a medium saucepan, combine 1 cup rinsed quinoa and 2 cups water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy. Remove from heat and let rest covered for 5 minutes, then fluff with a fork.
- Step 2: In a large mixing bowl, combine the cooked quinoa, 1 can (15 oz) drained and rinsed chickpeas, 1 medium diced cucumber (1/4-inch pieces), 1 cup halved cherry tomatoes, 1/4 cup finely chopped red onion, 1/4 cup chopped fresh parsley, and 2 tbsp chopped fresh mint.
- Step 3: In a small bowl, whisk together 3 tbsp freshly squeezed lemon juice, 3 tbsp extra virgin olive oil, 1 tsp salt, and 1/2 tsp black pepper until emulsified.
- Step 4: Pour the dressing over the quinoa salad and toss gently to combine all ingredients evenly. Chill the salad in the refrigerator for at least 20 minutes before serving to meld flavors.
Frequently asked questions
How long does Centralina-Inspired Mediterranean Chickpea and Quinoa Salad take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Centralina-Inspired Mediterranean Chickpea and Quinoa Salad?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep rinsed quinoa from drying out.
Can I substitute ingredients in Centralina-Inspired Mediterranean Chickpea and Quinoa Salad?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Centralina-Inspired Mediterranean Chickpea and Quinoa Salad for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Centralina-Inspired Mediterranean Chickpea and Quinoa Salad vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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