Dinner

Quinoa Chickpea Salad with Feta and Olive Dressing Recipe

BySana Jeannette February 15, 2026February 15, 2026

Introduction

This Quinoa Chickpea Salad is a vibrant, protein-packed dish perfect for a light lunch or a refreshing side. Combining fresh vegetables, tangy feta, and a zesty dressing, it’s both satisfying and easy to prepare.

A white bowl filled with a colorful quinoa salad sits on a white marbled surface. The salad has three visible layers: the base layer is light beige quinoa, mixed with medium green chopped parsley; scattered on top are halved bright red cherry tomatoes, dark purple olives, small chunks of white feta cheese, and bits of light purple red onions. A white-handled spoon with a gold scoop rests on the right inside edge of the bowl. Around the bowl are three green herb leaves and delicate pale purple flower petals. To the top right, there is a clear glass pitcher with a yellowish-green dressing speckled with herbs, placed on a small round white coaster. photo taken with an iphone --ar 4:5 --v 7

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
½ 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

Step 1: Cook the quinoa according to package instructions. Once cooked, fluff with a fork and set aside to cool slightly.
Step 2: In a large bowl, combine the drained chickpeas, chopped cucumbers, halved cherry tomatoes, kalamata olives, diced red onion, crumbled feta cheese, and fresh parsley.
Step 3: In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, dried oregano, lemon juice, sea salt, and black pepper until well combined.

Step 4: Pour the dressing over the salad ingredients and toss gently to combine everything evenly.
Step 5: Serve immediately or chill in the refrigerator for 30 minutes to allow the flavors to meld.

Tips & Variations

For extra crunch, add toasted pine nuts or sliced almonds just before serving.

Swap kalamata olives for green olives if you prefer a milder taste.
Use fresh oregano instead of dried for a brighter herb flavor.
Add diced avocado for creaminess and extra nutrients.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate if you want to preserve the texture of the vegetables longer. Re-toss the salad before serving if it sits overnight.