This refreshing salad recipe from our Community Health and Outreach team combines classic Greek flavors—lemon, parsley, oregano and a hint of cinnamon—with vibrant summer produce like green beans, cucumbers and tomatoes. Garbanzo beans and quinoa provide complete plant-based proteins, making the dish perfect for fueling your summer adventures. It’s also rich in fiber, magnesium and iron—nutrients many Americans don’t get enough of. One serving provides about 25% of your daily fiber and magnesium and 20% of your iron needs. The lemon dressing adds vitamin C to boost iron absorption.
Tip: This recipe can be made vegan by omitting the feta or substituting it for a plant-based alternative.
Appropriate for: Vegetarians, Heart-Healthy Diet, DASH Diet, MIND Diet, Celiac Disease
Makes 4 servings (1.5 cups). Per serving: 360 calories, 15 g total fat (4 g saturated fat, 0 g trans fat), 15 mg cholesterol, 45 g carbohydrates, 12 g protein, 7 g dietary fiber, 490 mg sodium, 7 g sugar, 0 g added sugar.
- In a fine-mesh strainer, rinse quinoa. In a medium pot, bring quinoa and vegetable broth to a boil. Reduce heat to a simmer, cover and cook until liquid is absorbed, about 15 minutes. Let stand 5 minutes, then fluff with a fork and cool.
- In a large pot, boil green beans until just tender, about 3 minutes. Rinse with cold water and drain.
- In a large bowl, combine garbanzo beans, green beans, cucumber, tomatoes, red onion and garlic. Add olive oil, lemon juice, parsley, oregano, lemon zest and cinnamon. Toss with quinoa and feta, then season with salt and pepper to taste. Serve immediately or chill. Garnish with parsley or lemon wedges if desired.
