Fresh, vibrant, and full of flavor, this Quinoa Chickpea Salad is the perfect dish when you’re craving something light but satisfying. Whether you serve it as a side or make it the star of the show, it’s a colorful way to pack in veggies and plant-based protein.
Table of Contents
What is Quinoa Salad?
Quinoa salad is a hearty yet refreshing dish that combines fluffy quinoa with a mix of crisp veggies, tangy olives, creamy feta, and a zippy vinaigrette. It’s one of those recipes that hits every texture note—crunchy, chewy, juicy—and works well as both a side dish or a light lunch. The base of cooked quinoa makes it naturally gluten-free and high in protein, so it’s a great option if you’re feeding a crowd with different dietary needs.
What we love most about quinoa salad is how easy it is to customize. You can load it up with extra veggies, toss in some greens, or even add grilled chicken if you’re looking for more protein. The Mediterranean-inspired flavors in this version—briny olives, fresh parsley, salty feta, and a lemony vinaigrette—make it especially crave-worthy, but once you have the base down, the possibilities are endless.
Ingredients You Need
- Canned Chickpeas – These add a hearty, nutty flavor and boost the protein content. Be sure to rinse and drain them well for the best texture.
- Persian Cucumbers – These cukes bring a cool, refreshing crunch. Their thin skin and small seeds make them ideal for salads.
- Quinoa – This fluffy grain is rich in protein and gives the salad a satisfying base. Cook it according to package directions, then let it cool slightly before tossing.
- Cherry Tomatoes – Juicy and sweet, these somewhat tiny tomatoes add a pop of color and a burst of flavor in every bite. Slice them in half so they mix evenly throughout the salad.
- Kalamata Olives – These olives add a rich, briny depth that complements the other Mediterranean flavors. Halve them so you get just the right amount of saltiness in each forkful.
- Red Onion – A little sharp and a little sweet, red onion adds a punch of flavor. Dice it finely so it doesn’t overpower the dish.
- Feta Cheese – Crumbly and salty feta brings a creamy texture and an amazing touch of tang. We love using a block of feta and crumbling it ourselves for the best flavor.
- Fresh Italian Parsley – This adds bright, herby freshness to balance out the savory elements. Chop it roughly so you get a little in each bite.
- Extra Virgin Olive Oil – Smooth and fruity, this oil is the base of the dressing. It helps bind all the flavors together and gives the salad richness.
- Red Wine Vinegar – Red wine vinegar wakes up the flavors in the salad. It’s a classic pairing with olive oil in Mediterranean dressings.
- Dried Oregano – This herb adds a subtle earthiness and a little warmth. It’s a must-have for that classic Greek salad flavor.
- Fresh Lemon Juice – This gives the dressing a fresh, citrusy zing. Squeeze it just before mixing for the brightest flavor.
- Sea Salt – A pinch of this staple seasoning brings out the best in every ingredient. Be sure to taste before adding too much—feta and olives already add some saltiness.
- Freshly Ground Black Pepper – Pepper adds just a touch of heat and spice to the dressing. Grind it fresh for the most amazing aroma and flavor.
How to Make Quinoa Salad
- Prepare the quinoa. Cook it according to package directions, then let it cool completely while you prep the other ingredients.
- Assemble the salad. Add the chickpeas, cucumbers, cherry tomatoes, olives, red onion, feta, parsley, and cooled quinoa to a large mixing bowl.
- Mix the dressing. In a separate small bowl or jar, whisk together the olive oil, red wine vinegar, lemon juice, oregano, salt, and pepper until well blended.
- Toss everything together. Drizzle the dressing over the quinoa mixture and toss gently until everything is evenly coated and combined.
Variations
- Protein – Add grilled chicken, shrimp, or other meats (or tofu) to make it more filling if you want to serve it as a main course.
- Roasted Red Peppers – Add in roasted red peppers for a sweet, smoky twist.
- Cheese – Goat cheese or even shaved Parmesan works well if you’re out of feta.
- Avocado – A few chunks of ripe avocado add creamy texture and healthy fats.
- Greens – Toss in a handful of arugula or baby spinach to add even more freshness.
- Herbs – Fresh dill or mint can change up the flavor profile.
- Spiciness – Add a pinch of crushed red pepper flakes or diced jalapeño for a kick.
Can I Store Leftovers?
This salad actually gets better after sitting for a few hours—just keep in mind the tomatoes and cucumbers may release some water.
Store leftovers in an airtight container in the fridge for up to 3-4 days.
We don’t recommend freezing this salad—the fresh veggies and feta don’t hold up well once thawed.
Common Questions about Quinoa Salad
Yes! This salad is best served chilled or at room temperature. It’s perfect for make-ahead meals or bringing to picnics and potlucks.
It pairs well with grilled meats, pita bread, or as a base under skewers or falafel. You can even pile it on greens for a heartier salad bowl.
Sure! Try couscous, farro, or even orzo. Just be sure to adjust the cooking instructions to fit the grain you choose.
Let it cool completely before mixing it into the salad, and make sure not to overcook it. Fluff it with a fork once it’s done to keep the texture light and airy.
More Salad Recipes
If you want salads that are anything but boring, we’ve got you covered! Check these faves that we guarantee will be super satisfying.
Mason Jar Greek Salad with Tahini Dressing
Quinoa Chickpea Salad Recipe
Ingredients
- 1 cup quinoa cooked according to package instructions
- 15 ounces canned chickpeas rinsed and drained
- 1 cup chopped Persian cucumbers
- 2 cups halved cherry tomatoes
- ¾ cup pitted kalamata olives drained and halved
- 1/2 small red onion diced small
- 6 ounces feta cheese crumbled
- ½ cup fresh Italian parsley
Dressing
- ⅓ cup extra virgin olive oil
- 2 tablespoons red wine vinegar*
- 1 teaspoon dried oregano
- Juice of ½ a lemon
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
Instructions
- Cook quinoa and set aside.1 cup quinoa
- In a large bowl, add the drained chickpeas, cucumber, quinoa tomatoes, kalamata olives, red onion, feta cheese and parsley.15 ounces canned chickpeas, 1 cup chopped Persian cucumbers, 2 cups halved cherry tomatoes, ¾ cup pitted kalamata olives, 1/2 small red onion, 6 ounces feta cheese, ½ cup fresh Italian parsley
- Whisk dressing together. Pour over the salad, and toss to combine.⅓ cup extra virgin olive oil, 2 tablespoons red wine vinegar*, 1 teaspoon dried oregano, Juice of ½ a lemon, 1 teaspoon sea salt, 1 teaspoon freshly ground black pepper
Equipment
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
LOVE this salad!