Marissa's MediterraneanA vibrant and protein-packed lunch bowl featuring crunchy cucumbers, creamy feta, and a zesty lemon-tahini drizzle that keeps you full all afternoon.
In a small jar or bowl, whisk together the tahini, lemon juice, olive oil, honey, and minced garlic until smooth. Add a splash of water if needed to reach a drizzling consistency.
In a large mixing bowl, combine the cooked quinoa, chickpeas, diced cucumber, halved cherry tomatoes, and red onion.
Pour half of the dressing over the quinoa mixture and toss gently to coat everything evenly.
Fold in the crumbled feta cheese and chopped parsley, being careful not to overmix so the feta stays in nice chunks.
Keep the feta cold until the last second for the best texture!
Divide into bowls and drizzle with the remaining dressing just before serving. Enjoy your fresh Mediterranean lunch!
This is my favorite way to use up leftover quinoa! If you don't have chickpeas, cannellini beans work beautifully too. For an extra kick, add a pinch of red pepper flakes to the dressing. Make sure to massage the kale with a little olive oil first if you prefer a softer texture.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.
Marissa's Mediterranean
@simplymediterranean
For moms that like Mediterranean. Simple and healthy
More from this chefMarissa's Mediterranean
@simplymediterranean
For moms that like Mediterranean. Simple and healthy
More from this chef