Turmeric Chickpea Salad (With Quinoa & Feta)
Servings: 4 people
- 2 cups (340 g) cooked quinoa packaged cooked quinoa or cooked from about ⅔ cup (120 g) dry quinoa
- 1 can chickpeas 15 oz / 400 g can, rinsed
- 1½ cup (200 g) cucumber diced or sliced into discs
- 1 cup (140 g) frozen peas thawed and well drained
- 3 green onions thinly sliced
- ½ cup (12 g) flat-leaf parsley chopped
- ¼ cup (40 g) raisins
- ½ cup (75 g) feta cheese crumbled, more or less to taste
For the Dressing
- 4 tablespoons (60 ml) extra virgin olive oil
- 2 tablespoons (30 ml) lemon juice
- 1 teaspoon mustard Dijon or yellow
- 1 small clove garlic grated
- 1½ teaspoons ground turmeric
- ½ teaspoon ground cumin optional
- ½ teaspoon salt or more to taste
- ¼ teaspoon black pepper
- Make the golden dressing: If you don't have cooked quinoa, prepare it according to the package instructions and let it cool.In a large mixing bowl, whisk together 4 tablespoons extra virgin olive oil, 2 tablespoons lemon juice, 1 teaspoon mustard, 1 small clove garlic (grated), 1½ teaspoons ground turmeric, ½ teaspoon ground cumin, ½ teaspoon salt, and ¼ teaspoon black pepper.
- Marinate the chickpeas: Add 1 can chickpeas (rinsed) to the bowl with the dressing.Toss well, then let them sit for about 10 minutes while you prep the rest of the ingredients.
- Add the salad ingredients: Place 1 cup frozen peas in a colander and run them under warm water for about 30 seconds. Drain them well and add them to the bowl with the chickpeas.Add 2 cups cooked quinoa, 1½ cup cucumber (diced), 3 green onions (sliced), ½ cup flat-leaf parsley, ¼ cup raisins, and ½ cup feta cheese (crumbled).
- Toss and serve: Toss gently until the quinoa and chickpeas are well coated in the turmeric dressing.Top with more feta if you like, then serve right away or store in the fridge for later.
Substitutions
- Cooked quinoa → Brown rice, farro, or bulgur. Packaged cooked quinoa is the quickest option.
- Chickpeas → Cooked homemade chickpeas, cannellini beans, or butter beans.
- Cucumber → English or Persian cucumbers are best; regular cucumbers work if you scoop out the seeds.
- Frozen peas → Fresh peas or shelled edamame.
- Green onions → Finely diced shallot, chives, or omit.
- Flat-leaf parsley → Fresh dill, mint, or basil.
- Raisins → Chopped dried apricots, dried cranberries, or chopped dates. Or skip the dried fruit and stir 2 teaspoons of honey into the dressing instead.
- Feta → Goat cheese or dairy-free feta.
- Garlic → Grated shallot or leave it out if you're sensitive to garlic.
- Lemon turmeric dressing → Lime juice instead of lemon, plus a pinch of ground ginger or smoked paprika for a different flavor twist.
- Marinate the chickpeas for 10 minutes so they soak up the dressing.
- Stick to 1½ teaspoons of turmeric for a balanced, mellow flavor.
- Swap the raisins if needed: Stir 2 teaspoons of honey into the dressing instead for a touch of sweetness.
- Use cooked quinoa and let homemade quinoa cool completely before mixing.
- Drain the peas well after thawing to keep the dressing bright, not watery.
- Choose English or Persian cucumbers for the crispest texture.
- Use block feta and crumble it yourself for the best flavor and creaminess.
- Let the salad rest for 15 to 30 minutes before serving if time allows.
- Taste before adding more salt since the feta is naturally salty.
- Store leftovers in an airtight container in the fridge for up to 3 days. The flavors get even better overnight.
