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    Home » Recipes » Salad Recipes

    Greek Quinoa Salad with Chickpeas and Lemon Vinaigrette

    Published: Jun 11, 2021 · Modified: Oct 5, 2022 by Samantha Ferraro · This post may contain affiliate links · Leave a Comment

    Jump to Recipe

    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.

    Greek quinoa salad with chickpeas, cherry tomatoes, chopped cucumbers, artichoke hearts, olives and cubes of feta cheese. The quinoa salad is tossed with a lemon vinaigrette and fresh mint and fresh dill.

    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.
    Greek quinoa salad with chickpeas, cherry tomatoes, chopped cucumbers, artichoke hearts, olives and cubes of feta cheese. The quinoa salad is tossed with a lemon vinaigrette and fresh mint and fresh dill.

    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.

    More Quinoa and Salad Inspiration:

    • Kale Tabbouleh with Pomegranate and Quinoa
    • Quinoa tabbouleh is a healthy and hearty modern twist on the traditional tabbouleh salad with parsley, mint and a light dressing of olive oil and lemon juice.
      Quinoa Tabbouleh Salad with Mint and Lemon
    • Quinoa Salad with Roasted Beets, Blood Orange and Feta
    • Pearled couscous with colorful roasted vegetables.
      Israeli Couscous Salad with Roasted Vegetables
    Greek quinoa salad with chickpeas, cherry tomatoes, chopped cucumbers, artichoke hearts, olives and cubes of feta cheese. The quinoa salad is tossed with a lemon vinaigrette and fresh mint and fresh dill.

    Greek Quinoa Salad with Chickpeas

    Samantha Ferraro

    LittleFerraroKitchen.com

    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.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Total Time 30 minutes mins
    Course Salad, Side Dish
    Cuisine Greek, Mediterranean
    Servings 4 servings
    Calories 491 kcal

    Equipment

    • Rice Cooker

    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.

    Video

    Notes

    Greek quinoa salad should last in the fridge for up to 3 days. 
    To keep the salad as fresh as possible, add the herbs before serving to avoid wilting.

    Nutrition

    Calories: 491kcalCarbohydrates: 24gProtein: 9gFat: 41gSaturated Fat: 9gPolyunsaturated Fat: 4gMonounsaturated Fat: 26gCholesterol: 27mgSodium: 963mgPotassium: 333mgFiber: 3gSugar: 5gVitamin A: 379IUVitamin C: 23mgCalcium: 175mgIron: 2mg
    Did you make this recipe?Let us know by leaving a comment and 5 star rating!

    More Fresh & Healthy Salad Recipes

    • Healthy Greek salmon salad with fresh dill and mint.
      Greek Salmon Salad with Red Wine Vinaigrette
    • No mayo potato salad with grilled asparagus, capers and dressed in a bright vinaigrette.
      Grilled Potato Salad (No Mayo)
    • Thai beef salad with cucumbers, mint and mango.
      Thai Beef Salad with Mango
    • Lebanese tabbouleh salad topped with fresh lemon and green onions.
      Lebanese Tabbouleh Salad

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