If you’re looking for a healthy, flavorful meal that’s simple to prepare, this Greek Quinoa Chickpea Salad is a perfect choice. It’s packed with wholesome ingredients and is ideal for meal prep, picnics, or potlucks.
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Post updated May 2023 with new photos.
Greek Quinoa Salad with Chickpeas Recipe: A Nutritious and Delicious Meal
I originally published this recipe several years ago and it remains one of my favorites. It’s simple, nutritious, and consistently satisfying—perfect for busy weeknights or easy entertaining. The combination of quinoa and chickpeas provides a rich source of plant-based protein and fiber, while the fresh vegetables and tangy dressing keep the salad bright and flavorful.
Quinoa is a nutrient-dense pseudo-grain: high in protein, fiber, and essential vitamins, and naturally gluten-free. Chickpeas add creaminess and bulk, making this salad hearty enough for a main dish or a generous side. Add the classic Greek elements—cucumbers, tomatoes, red onion, olives, and crumbled feta—and you’ve got a balanced, colorful meal.
Ingredients
- Quinoa – any color or a blend. Cooked and cooled.
- Chickpeas – drained (canned or cooked from dry).
- Cucumber – diced.
- Cherry tomatoes – halved.
- Red onion – diced.
- Sliced Kalamata olives
- Crumbled feta
- Red wine vinegar
- Olive oil
- Dried oregano
- Dried thyme
- Ground mustard
For exact quantities and a printable ingredient list, see the recipe card below in the Ingredients section.
Pro tip
If you want a heartier meal, make extra dressing and marinate chicken breasts in it. Grill, slice, and serve the chicken on top of the salad.
Instructions
If you need to cook quinoa: use a 2:1 water-to-quinoa ratio. Bring to a simmer, reduce heat to low, and cook 10–15 minutes until the liquid is absorbed and the quinoa is fluffy. Allow the quinoa to cool to room temperature or chill in the fridge before assembling the salad.
1. Make the dressing: whisk together red wine vinegar, olive oil, oregano, thyme, and ground mustard in a bowl until combined.
2. In a large bowl, combine the cooked, cooled quinoa with chickpeas, diced cucumber, halved cherry tomatoes, red onion, sliced Kalamata olives, and crumbled feta.
3. Drizzle the dressing over the salad and toss gently to combine. Serve immediately or refrigerate in an airtight container for later.
Tips, tricks and questions
Customize freely: Salads like this are forgiving—add more tomatoes if you love them or reduce the onion if you prefer. Swap in other vegetables or herbs to suit your taste.
Chill the quinoa: For best texture, let quinoa cool to room temperature or refrigerate before tossing with the vegetables and dressing.
Make ahead: This salad holds up well overnight. If it seems dry after chilling, add a splash of olive oil and toss before serving; the quinoa can absorb some dressing after sitting for a while.
If you like this Greek Quinoa Salad with Chickpeas you might also like:
- Marinated Chickpea Chopped Salad
- Shaved Brussel Sprout Salad with Strawberries and Apple Bacon
- Mediterranean Orzo Pasta Salad
- Black Bean Quinoa Salad with Orange Cilantro Dressing
- Buffalo Chickpea Salad
- Healthy Grilled Chickpea Salad with Feta
What to serve with this
Greek Marinated Grilled Chicken Drumsticks
Bourbon Peach Smash (refreshing pairing)
Grilled Apple Crisp for dessert
Grilled Black Bean Burgers
Greek Quinoa Chickpea Salad
Yield: 8 servings • Prep Time: 10 minutes • Total Time: 10 minutes
Ingredients
- 2 cups quinoa, cooked & cooled (1 cup uncooked)
- 1 14.5oz can chickpeas, drained
- 1 English cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup diced red onion (about half a red onion)
- 1/3 cup sliced Kalamata olives
- 1/2 cup crumbled feta
For the dressing
- 1/4 cup red wine vinegar
- 1/4 cup olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon ground mustard
Instructions
- Whisk together the red wine vinegar, olive oil, oregano, thyme, and ground mustard to make the dressing.
- Toss the cooked quinoa, chickpeas, cucumber, cherry tomatoes, red onion, Kalamata olives, and feta in a large bowl.
- Drizzle the dressing over the salad and toss to combine. Serve immediately or store in an airtight container in the refrigerator.
Notes
If making ahead, the salad benefits from resting so the flavors meld. If it becomes slightly dry after chilling, add a splash of olive oil and toss before serving.
Nutrition Information (per serving, approximate)
- Calories: 236
- Total Fat: 12g (Saturated Fat: 3g)
- Carbohydrates: 25g (Fiber: 5g)
- Protein: 8g
- Sodium: 252mg
Nutritional data is automated and may vary depending on the exact ingredients used.
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Original post notes: I developed this quinoa-based version as a twist on a Two Bean Mediterranean Salad. I wanted a make-ahead summer salad without leafy greens, so quinoa and chickpeas became the star components. I kept the dressing simple and classic—red wine vinegar, olive oil, oregano, plus thyme and ground mustard for depth.
This dish is not a traditional Greek salad—it’s Greek-inspired, hearty, and versatile. It’s ideal for lunch, meal prep, or a filling side. For a protein boost, grill marinated chicken and serve it on top. The salad also travels well and is a solid choice for potlucks, picnics, or barbecues.
Enjoy this easy, nutritious Greek Quinoa Chickpea Salad as a satisfying everyday meal or a crowd-pleasing side.