Mediterranean Chickpea and Quinoa Salad
Chickpeas and quinoa together provide plant-based protein and fibre, which can contribute to steadier blood sugar levels and longer-lasting fullness.
- Total time
- 20 min
- Serves
- 4
- Calories
- 330 kcal
- Ingredients
- 13
Ingredients
For 4 servings
Tick items off as you gather them.
Method
Add the quinoa and water to a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until the water is absorbed.
Fluff the cooked quinoa with a fork and let it cool slightly.
In a large bowl, combine the chickpeas, cucumber, cherry tomatoes, red bell pepper, and red onion.
Add the cooled quinoa to the bowl and toss gently.
In a small bowl, whisk together the olive oil, lemon juice, oregano, salt, and pepper.
Pour the dressing over the salad and toss to combine.
Sprinkle the feta cheese on top, if using.
Serve immediately, or chill in the fridge for a make-ahead lunch.
Why it can fit a PCOS-friendly week
Chickpeas and quinoa together provide plant-based protein and fibre, which can contribute to steadier blood sugar levels and longer-lasting fullness. Quinoa is a lower glycaemic whole grain and also supplies magnesium. Fresh vegetables add fibre and vitamin C, and the olive oil dressing provides healthy monounsaturated fats. This combination fits well into a balanced lunch pattern that supports sustained energy through the afternoon.
Calories are approximate, per the recipe as written. Adjust portions and ingredients to your needs, and check with a healthcare professional or dietitian if you follow a medical diet.
PCOS/PMOS Nutritions
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