Rosemary White Bean Flatbread
Crisp-edged flatbread spread with garlicky white bean cream and rosemary.
Vegan
Mediterranean Chickpea & Quinoa Salad
A make-ahead lunch salad that gets better in the fridge. Quinoa, chickpeas, cucumber, olives, feta and a punchy lemon-oregano dressing.
Vegetarian
Gluten-free Under 30 min (77 ratings)
Prep15 min
Cook15 min
Total30 min
Serves4
DifficultyEasy
A make-ahead lunch salad that gets better in the fridge. Quinoa, chickpeas, cucumber, olives, feta and a punchy lemon-oregano dressing.
Method
- Cook the quinoa in plenty of salted water for 12–15 minutes until the little 'tails' appear. Drain well and spread on a tray to cool quickly.
- Whisk the dressing ingredients together in a large bowl.
- Add the cooled quinoa, chickpeas, cucumber, tomatoes, onion, olives and herbs to the bowl and toss well.
- Fold through the feta, taste and adjust seasoning. Serve at room temperature.
💡 VeggieTip notes
- Keeps for 3 days in the fridge — perfect for packed lunches. Add the feta and herbs fresh each day if you can.
- Swap quinoa for couscous, bulgur or farro (note: those contain gluten).
- Add roasted red peppers or grilled courgette for more substance.
Nutrition (per serving, approx.)
430kcal
16g protein
42g carbs
23g fat
9g fibre
Values are estimates and will vary with brands and portion sizes.