This Quinoa and Chickpea Olive Salad is a nutritious, Mediterranean-inspired dish that’s perfect for a light lunch or side dish. It combines protein-rich quinoa and chickpeas with the briny flavor of olives, creating a satisfying and flavorful meal. The addition of fresh vegetables like carrots, tomatoes, and red onions adds crunch and color, while a tangy lemon vinaigrette brings everything together.

Ideal for meal prep, this quinoa and chickpea olive salad can be made ahead of time and enjoyed throughout the week. It’s a simple yet delicious way to incorporate more whole foods into your diet, with each bite delivering a burst of Mediterranean flavors.

Tip: buy the olives pre-sliced for quicker prep time.

Notes:

• The green salad olives come with pimentos. That’s okay.
• When cutting the tomato, take out the flesh before dicing. See video below.

QUINOA AND CHICKPEA OLIVE SALAD

Cook Time: 20 minutes
Prep Time: 35 minutes (includes the time to cool quinoa down)
Total Time: 35 minutes
Serving Size: 1 1/2 cups
Total Servings: 3

Ingredients:

• 1 cup quinoa
• 1 15 oz can of chickpeas
• 1/2 cup kalamata olives, sliced
• 1/2 cup green salad olives, sliced
• 2 Roma tomatoes, cored and diced
• 1/2 cup red onion
• 1/2 cup shredded carrots (about 1 medium)
• 1 garlic clove, minced
• 1/2 cup parsley, chopped
• 6 basil lived, chopped
• 4 tbsp olive oil
• 2 tbsp lemon juice
• 1/2 tsp pepper

Directions:

1. Cook the quinoa according to package directions.
2. Meanwhile, prepare the tomatoes, carrot, onion, garlic, parsley, and basil.
3. When the quinoa is finished, remove from heat and allow it to cool to room temperature, about 30 minutes.
4. Add the quinoa, kalamata and green salad olives, vegetables, lemon juice, olive oil, and pepper to a bowl and stir.