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Mediterranean Quinoa & Chickpea Power Salad

Experience a burst of Mediterranean flavors with this high-fiber, nutrient-dense power salad. Combining protein-rich chickpeas, fluffy quinoa, and crisp fresh vegetables, this dish is crafted for professionals who prioritize both performance and convenience. Naturally vibrant and satisfying, it maintains its integrity perfectly, making it an elite, no-reheat lunch option that powers you through the most demanding afternoons.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 1 People
Course: Lunch, Meal Prep, Salad
Cuisine: Mediterranean, Healthy, Vegetarian
Calories: 360
Ingredients Method

Ingredients
  

  • 1/2 cup Quinoa uncooked
  • 1 cup Vegetable broth or water
  • 1/2 cup Chickpeas canned, rinsed, and drained
  • 1/4 cup Cucumber diced
  • 1/4 cup Cherry tomatoes halved
  • 1 tbsp Red onion finely diced
  • 1 tbsp Extra virgin olive oil
  • 1 tsp Fresh lemon juice
  • 1 tbsp Feta cheese crumbled
  • 1/4 tsp Dried oregano
  • Salt and black pepper to taste

Method
 

  1. Cook the Quinoa: Rinse the quinoa thoroughly. Simmer in vegetable broth or water for 12–15 minutes until fluffy. Drain any excess liquid and spread onto a flat surface to cool completely.
  2. Prepare the Base: In a mixing bowl, combine the cooled quinoa with rinsed, canned chickpeas.
  3. Add Freshness: Fold in diced cucumber, cherry tomatoes, and finely chopped red onion.
  4. Whisk the Dressing: In a small, separate container (to be packed with the box), whisk together 1 tablespoon of extra virgin olive oil, 1 teaspoon of lemon juice, dried oregano, salt, and pepper.
  5. Assemble: Add the quinoa salad mixture to your bento box. Top with a sprinkle of crumbled feta cheese if desired.
  6. Pack the Dressing: Place the small container of dressing inside the bento box. Instruct the reader to drizzle the dressing over the salad only just before serving to maintain ingredient crunch.