Greek quinoa salad with chickpeas is the perfect recipe for when you are craving something simple, fresh and flavorful. Inspired by bright Mediterranean flavors, this Greek quinoa salad is dressed with a bright lemon vinaigrette and tossed with creamy feta cheese, artichoke hearts, olives and loads of fresh herbs.
I am always about big beautiful salads, or as I like to say, "no more wimpy salads". We want layers of flavors and textures with a bright dressing to bring all the flavors together.
A few favorite salads are my lemon orzo salad with corn and feta and my Mediterranean watermelon salad with sumac onions, if you're looking for a tangy and sweet salad that is perfect on a warm day.
Why You'll Love this Greek Quinoa Chickpea Salad
This Greek inspired quinoa salad is a breeze to make and has been on recipe rotation for nearly 10 years!
- It's quick, bright and full of flavors.
- Uses pantry staples with a few fresh ingredients thrown in.
- Super customizable depending on what's in season and what you have on hand.
- Lasts days in the fridge!
- Can be made ahead of time easily.
Greek Quinoa Salad Ingredients
- Quinoa: Often found in the bulk section or the grain aisle in grocery stores. I like using a rice cooker to make perfectly cooked quinoa.
- Cherry Tomatoes: Cut in half or use whole tomatoes cut into ½ inch cubes.
- Cucumbers: Persian, thin skinned cucumbers that are chopped in ½ inch cubes.
- Chickpeas: Canned chickpeas make this recipe a breeze. Drain and rinse the chickpeas then add to the quinoa salad.
- Olives: Pitted kalamata olives are used in this recipe but a more buttery and mild Castelvetrano would be delicious too.
- Artichoke Hearts: Another pantry staple, drain and rinse the artichoke hearts and cut in half or into quarters so they are the same size as the other ingredients.
- Feta Cheese: Find a feta cheese that is still in a block and in brine, which is creamier than the pre-crumbled options.
- Fresh Herbs: Fresh mint and dill.
- Lemon Vinaigrette: Olive oil, red wine vinegar, lemon juice, honey, oregano, salt and pepper are whisked together.
How to Make this Quinoa Salad
- Make a batch of quinoa according to package directions (I like using a rice cooker) and let quinoa cool.
- Toss in cherry tomatoes, cucumbers, artichoke hearts, chopped olives, herbs, chickpeas and feta cheese.
- Make a simple vinaigrette by whisking olive oil, red wine vinegar, honey, oregano, salt and pepper and pour onto the salad.
- Give everything a good toss making sure not to break up the feta cheese too much.
- Serve right away or place in an airtight container for up to 3 days.
Customize the Recipe
Add slivered toasted almonds or toasted pine nuts to the quinoa salad.
Add in shredded chicken for more protein.
Substitute goat cheese for the feta cheese or fried halloumi.
Toss in chopped preserved lemons for a bit more saltiness.
Omit the feta and honey to keep the salad vegan.
Greek Quinoa Salad with Chickpeas
LittleFerraroKitchen.com
Equipment
Ingredients
Quinoa Salad
- 1 cup Quinoa
- 2 cups Vegetable stock low sodium preferred
- 1 cup Cherry tomatoes cut in half
- 1 cup Persian cucumbers peeled and chopped into ¼ inch cubes
- 14 ounce can of artichoke hearts drained, rinsed and cut in half
- 14 ounce can of chickpeas drained and rinsed
- ½ cup Pitted Kalamata olives roughly chopped
- ½ cup Feta cheese roughly crumbled
- ¼ cup Fresh mint leaves roughly chopped
- ¼ cup Fresh dill doughly chopped
Lemon Vinaigrette
- ½ cup Olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon Lemon juice
- 1 teaspoon Honey
- ½ teaspoon Dried oregano
- ½ teaspoon Kosher salt
- ¼ teaspoon Ground black pepper
Instructions
- Cook the quinoa in a rice cooker. If using a rice cooker, add quinoa and vegetable stock to rice cooker and press cook. The rice cooker will shut off once it's done cooking, then let cool and fluff with a fork.
- Cook the quinoa on the stove top. If cooking on the stove top, add quinoa and vegetable stock to a small pot and bring to a boil. Place a lid on and bring down to a simmer and cook until quinoa is cooked through and liquid has evaporated, about 20 minutes. Let cool and fluff with a fork.
- Add ingredients to quinoa. To a large bowl, add the cooked quinoa along with the cherry tomatoes, cucumbers, olives, artichoke hearts, chickpeas, feta cheese and fresh herbs.
- Make the Vinaigrette. To a small bowl, whisk all of the vinaigrette ingredients together. You can also use a mason jar and shake all of the ingredients together.
- Dress the salad by pouring the vinaigrette all over the salad and giving everything a good toss.
- Garnish quinoa salad with additional fresh herbs and drizzle of olive oil and serve.
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