Mediterranean Salad (Vegan, GF)

This Mediterranean Salad was something I had in the back of my mind for a while but had yet to try. This year my goal is to try to do everything I have thought about doing in the past and that includes creating and trying new recipes. This one was inspired by recipes I saw online, but developed by myself.  This recipe creates 5 meals worth and is perfect for a large family, leftovers, or meal prep.  It is high in protein and fiber, and full of healthy fat (omega-9 from the olives and olive oil).


  • 1 cucumber

  • 1 jar (16 oz.) Roasted Red Peppers

  • 1 jar (6 oz.) Olives

  • 1 bunch Italian Parsley

  • 1 Box (8 oz.) Chickpea Pasta (I used Wegmans Organic Chickpea Pasta)

  • 1 cup dry quinoa (pre-washed/rinsed)

  • 2 Tbs. Olive Oil

  • 2 Tbsp. Balsamic Vinegar

  • Himalayan Sea Salt to taste

  • Pepper to taste

  • 1 tsp. Garlic Powder

  • 1/2 Lemon

  • *Optional Add-ins - Feta (I recommend Kite Hill Vegan Feta Cheese)


  • Cook Quinoa (I found that I used 3 1/2 cups of water on medium heat, turned off when almost done and covered to steam cook the rest of the way.)

  • While Quinoa is cooking, cook pasta per instructions on packaging

  • While everything is cooking, chop cucumber, parsley, roasted red peppers, and slice olives in half. Mix everything into a large bowl.

  • Set the cooked ingredients aside to cool.

  • Take a small mason jar and pour in the juice of half a lemon, Balsamic Vinegar, Olive Oil, Garlic Powder, Salt and Pepper. Shake to incorporate. Pour over chopped ingredients.Cover chopped ingredients and refrigerate while the cooked ingredients cool.

  • Once the cooked ingredients have cooled to room temperature, gently incorporate all of the ingredients together. This salad is best served chilled.

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