Mediterranean inspired, this Greek Quinoa Salad features, chickpeas, cucumbers, tomato, olives, fresh dill & parsley, and is super flavorful and easy to make!
Another healthy quinoa salad is born!
Over the last week or so we’ve moved from a Thai inspired Cucumber Salad + Peanut Citrus Dressing to an Italian inspired Heirloom Tomato and Endive Salad + Bagna Cauda to this Greek Quinoa Salad with Chickpeas. I have been a happy girl eating and testing each one of them!
The Greek Quinoa Salad I am sharing with you today is as delicious as the last, and the one before that. It’s a mediterranean inspired quinoa salad loaded with protein packed chickpeas, and tossed together with tomatoes, cucumbers, olives and onions, then topped with simple lemon juice, salt & pepper.
I think you will agree that it’s a sensational salad, which leaves you feeling refreshed and fully satisfied. And don’t forget those peperoncini, they are an exceptional accompaniment to the flavors of this quinoa salad!
Greek Quinoa Salad + Chickpeas Ingredients
You can see here that I’ve used roughly 1/2 of an English cucumber, 1/2 red onion and a large handful of cherry tomatoes. Even though there are measurements listed, feel free to change up the amounts or rough guess any ingredient. You almost can’t go wrong with this recipe.
I used parsley and dill for the herbs which paired perfectly with everything, both adding just a hint of flavor. Try adding oregano or mint for variation.
There is no dressing here, just a simple squeeze of lemon for brightness and a sprinkle of salt & pepper is all you’ll need. If you like, mince up some garlic and mix it with a little olive oil and lemon juice for a little extra bump in flavor.
For the Greek olives, use your favorites. Here I used a mix, but either all green or Kalamata would work fine too. These weren’t pitted so I had to pit them myself. It wasn’t a terrible process but it would be much simpler to use pitted olives.
How To Make Greek Quinoa Salad + Chickpeas
- Cook the quinoa.
- Prep the produce and herbs.
- Once everything is prepped, add it to a mixing/serving bowl (or use the pot you cooked the quinoa in). Top with salt, pepper, lemon and an optional drizzle of oil, and give a good toss.
That’s it, a vibrant Mediterranean quinoa salad made healthy and flavorful! You can easily make this quinoa salad ahead of time. Keep it stored in the refrigerator in an airtight container for up to 5 – 6 days.
I hope you LOVE this mediterranean inspired quinoa salad as much as I do! It’s:
- Quick and easy to make
- Gluten free
- Super flavorful
- Full of protein and fiber
- & So delicious!
This Greek quinoa salad makes for a great lunch, dinner or make ahead meal. It’s perfect for entertaining and will easily feed a small crowd as a small salad. It travels well for potlucks, picnics and just about any type of gathering.
If quinoa salads are your thing, be sure to check out this delicious Cherry, Pistachio + Mint Quinoa Salad, Curry Roasted Cauliflower & Quinoa Salad, Apple Harvest Quinoa Salad, this easy Lemon Quinoa & Chickpea Salad, or this nutritious Kale & Quinoa Salad!
If you try this easy quinoa salad recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
GREEK QUINOA SALAD + CHICKPEAS
A healthy chickpea and quinoa salad filled with colors and flavors of the mediterranean!
- Prep Time: 15 min
- Cook Time: 15 min
- Total Time: 30 minutes
- Yield: Serves 4 - 6 1x
- Category: Salad
- Cuisine: Vegan
- 1 cup dried quinoa, rinsed
- 1 3/4 cups water
- 1 teaspoon garlic powder
- 1 can (14 oz) chickpeas (garbanzo beans), drained and rinsed
- 1 cup grape tomatoes, sliced in half (diced red bell pepper would work here too)
- 1 cup English cucumber, diced
- 2/3 cup red onion, diced
- 1 jar (7 oz) kalamata olives, pitted and sliced
- 1/4 cup loosely packed fresh parsley, chopped
- 3 tablespoons fresh dill, chopped
- mineral salt & fresh cracked pepper, to taste
- juice of 1 large lemon
- drizzle of extra virgin olive oil (optional)
- peperoncini, to serve
- lemon slices, to serve (optional)
- arugula, to serve (optional)
Quinoa: In a medium size pot, add the water, quinoa and garlic powder and bring to a boil. Cover, reduce heat and simmer for 15 minutes. Remove from heat, uncover and let stand for 10 – 15 minutes. Fluff with a fork.
Assemble: Once quinoa is ready, add in the chickpeas, tomatoes, cucumber, onion, olives and parsley. Mix well. Season with salt, fresh cracked pepper and the juice of 1 large lemon.
Serve on a bed of arugula or as is. Tastes great with peperoncinis and a little extra lemon juice over top. Add extra virgin olive oil if you wish.
This dish can be served warm, at room temperature or chilled.
Serves 4 – 6
Optional dressing: You may like to use this Garlic Dressing from a previous recipe. I would suggest doubling it for use here. Add/subtract any ingredients to suit your taste.