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Serving: Best enjoyed fresh, but the flavors deepen after a few hours in the fridge. Serve chilled or at room temperature.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate if you’re meal prepping.
Variations:
Vegan Option: Omit the feta cheese or replace with a dairy-free alternative.
Add Protein: Top with grilled salmon or chicken breast for extra lean protein.
Spice It Up: Add a pinch of chili flakes or a dash of hot sauce for a spicy kick.
Grain Swap: Use farro, bulgur, or couscous instead of quinoa.
FAQ:
Q: Why is this recipe considered heart-healthy?
A: It uses whole grains, plant-based protein, and healthy fats from olive oil, all of which help reduce inflammation and support cardiovascular health.
Q: Can I use canned chickpeas?
A: Yes, just make sure to choose low-sodium varieties and rinse thoroughly to reduce excess salt.
Q: Is olive oil really better for the heart?
A: Absolutely. Extra virgin olive oil contains monounsaturated fats and antioxidants that are linked to lower cholesterol and better heart health.
Q: How can I reduce sodium even further?
A: Skip the olives or choose reduced-sodium versions, and limit added salt in the dressing. Herbs like parsley and oregano add flavor without sodium.
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