The Best Greek Quinoa Salad With Chickpeas

If you enjoy bright Mediterranean flavors, then you will love this Greek quinoa salad bowl recipe. Truly the best, this quinoa salad with feta is made with chickpeas and a medley of veggies for a wholesome protein-rich dish. Lemon vinaigrette completes the salad.

Greek quinoa salad bowls are easy, healthy, and so delicious. If you’ve never used quinoa before, then you will love learning how to use it in this recipe. This vegetarian, cucumber quinoa salad comes together within minutes and is the perfect accompaniment to your main course–or maybe you just want to experience this Greek quinoa salad bowl all on its own.

Cooking with quinoa is an easy way to add additional fiber and protein to a salad or savory dish and takes no time to cook. The fluffy quinoa is placed in a bowl and layered with chickpeas, fresh cucumbers, juicy tomatoes, crumbled feta cheese, and olives, then everything is tossed together with a lemon vinaigrette: the definition of flavorful and bold.

This quinoa and feta salad is perfect if you already have some cooked quinoa cooked in the refrigerator–don’t let it go to waste! We love to prepare this easy salad recipe for meal prep so we know lunch is covered for the week.

Why This Greek Quinoa Salad Recipe is the Best

• Quick and easy: All you need to know is to place the ingredients into a bowl, toss them with dressing, then serve! It’s that easy–especially if you’re using pre-cooked quinoa.
• Versatile: Want to make this Greek quinoa salad bowl vegan? Just simply omit the feta cheese and honey. This recipe is super versatile and can use up any veggies you may have in the refrigerator.
• Plant-based: Naturally vegetarian, this plant-based salad is filled with powerhouse ingredients and will keep you energized and full.
• Full of protein and fiber: Chickpeas and quinoa are rich in protein, fiber, and healthy carbohydrates that will not make you feel sluggish afterward. Cucumbers and tomatoes are rich in nutrients, too.

Ingredients

The ingredients for this easy salad are straightforward and failproof. You may already have these ingredients at home or may need to source from the local market.

Cooked quinoa– Any kind of cooked quinoa will work for this Mediterranean-style salad. We like to use a combination of different colored grains.
Cherry tomatoes– Juicy, plump cherry tomatoes are accented throughout the salad and give it fresh flavors. You can use any kind of tomato if cherry tomatoes are not accessible.
Cucumber– One large cucumber is diced and layered throughout the salad for extra crunch.
Chickpeas– Canned chickpeas are drained and rinsed before placing into the salad. If using dried beans, be sure to soak them prior to cooking.
Olives– Kalamata olives are key ingredients to this salad and give it extra robust flavors.
Feta cheese– Crumbled feta cheese balances everything out and is a delicious topping for the salad.

Lemon Vinaigrette Dressing

Olive oil– Rich olive oil is naturally fragrant and a great base for the vinaigrette. Use high-quality olive oil if you can.
Dijon mustard– Creamy dijon mustard is used to create savory bold flavors in the vinaigrette. We have not tried this recipe with honey mustard we are not sure of that substitution.
Red wine vinegar– Tangy red wine vinegar is the key ingredient in this vinaigrette and makes it pungent and balanced with honey. White wine vinegar may be substituted, but we recommend red wine vinegar for this recipe.
Honey– Sweet and sticky honey is used to round out the tangy ingredients and gives it a subtle sweetness. Maple syrup can be used in place of honey. You can also use vegan honey.
Lemon juice– Freshly squeezed lemon juice is an easy way to elevate any recipe or dressing. The bright citrus gives this recipe extra depth.
Seasoning– Garlic, onion powder, and dried oregano are used to season the vinaigrette to taste.
Parsley– Fresh parsley gives the dressing fresh elements so it isn’t dull.

How to Make Quinoa Salad With Feta

First, measure the dressing’s ingredients and chop the vegetables–this will save you a ton of time. Set the ingredients aside until ready to use.

Next, divide the quinoa, tomatoes, cucumber, chickpeas, olives, and feta cheese evenly among four bowls. If you are not serving the rest, then just keep it in the refrigerator in one big bowl.

Make the dressing: whisk together the olive oil, mustard, red wine vinegar, honey, lemon juice, seasonings, and parsley in a small bowl. Some separation is natural.

Finally, drizzle the dressing over the salad and serve immediately! You will love this salad served at room temp or you can even chill it, too.

Frequently Asked Questions

Recipe Notes and Tips

• Omit the feta and honey for vegan Greek salad. You can also use vegan feta cheese.
• You can use English, Persian, or regular cucumbers. They are all delicious!
• Prepare all of the veggies ahead of time to save time. Be sure to store the chopped veggies in the refrigerator until ready to use.
• You can store the remainder of the vinaigrette dressing in the refrigerator for up to two weeks.
• Store any leftovers in an airtight container in the refrigerator for up to four days.

What to Serve With Greek Quinoa Salad Bowls

You can serve this salad all on its own or with some main courses such as these:

Oven-Baked Greek Chicken Breast

Grilled Greek Chicken Kabobs

Greek Baked Beans

Cherry Tomato Pasta Recipe

Zucchini Moussaka

More Delicious Recipes You Will Enjoy

• Quinoa Tabbouleh Salad Recipe
• Fish Taco Salad Bowl Recipe
• Pomegranate Chicken Salad
• Green Beans and Tomato Salad
• Chicken Arugula Salad

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