Quinoa with Chickpeas & Medjool Dates

Quinoa with Chickpeas & Medjool Dates


  • 1 1/3 cups water
  • 1 cup quinoa
  • 1/2 cup canned chickpeas, rinsed and drained
  • 1/2 cup halved grape tomatoes 
  • 1 (6-inch) piece English cucumber, cut in half and thinly sliced
  • 1/4 cup fresh cilantro, chopped
  • 6 Natural Delights Medjool Dates, pitted and chopped
  • 3 green onions, thinly sliced
  • 3 tbsp. olive oil
  • 3 tbsp. fresh lemon juice
  • 1/3 cup crumbled feta cheese
  • 1/4 cup toasted sliced almonds


  1. Bring water and quinoa to a boil in a medium saucepan. Reduce heat and simmer, covered, for 12 minutes. Remove from heat and let stand for 10 minutes. Fluff with a fork and let cool to room temperature about 10 minutes.
  2. Transfer quinoa to a bowl and add chickpeas, tomatoes, cucumber, dates, cilantro, green onions, olive oil and lemon juice. Season with salt and pepper and sprinkle with feta and almonds.
Serves 4
50 minutes

Nutritional analysis per serving:

Calories: 470, Fat: 19g, Saturated Fat: 4g, Trans Fat: 0g, MUFA:  10.73, PUFA:  3.48, Cholesterol: 10mg, Sodium: 240mg, Potassium: 762mg, Carbohydrates: 68g, Fiber: 8g, Sugar: 26g, Protein: 12g, Vitamin A:  10%, Vitamin C:  20%, Calcium:  15%, Iron:  30%