Quinoa Chickpea Salad with Feta and Olive Dressing Recipe
This Quinoa Chickpea Salad is a vibrant, nutritious, and protein-packed dish perfect for a light lunch or a side. It combines fluffy quinoa, hearty chickpeas, fresh cucumbers, juicy cherry tomatoes, briny kalamata olives, tangy feta cheese, and aromatic parsley, all tossed in a zesty red wine vinegar and lemon dressing. Quick to prepare and full of Mediterranean flavors, this salad is a refreshing and wholesome meal option.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
Salad 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, chopped
Dressing Ingredients
- 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: Rinse 1 cup quinoa under cold water to remove its natural bitterness. Cook it according to package instructions—typically by simmering in 2 cups of water until fluffy. Once cooked, fluff with a fork and set aside to cool.
- Combine Salad Ingredients: In a large mixing bowl, add the drained 15 ounces canned chickpeas, 1 cup chopped Persian cucumbers, 2 cups halved cherry tomatoes, ¾ cup halved and pitted kalamata olives, ½ diced small red onion, 6 ounces crumbled feta cheese, and ½ cup chopped fresh Italian parsley. Add the cooled quinoa as well.
- Make the Dressing: In a small bowl or jar, whisk together ⅓ cup extra virgin olive oil, 2 tablespoons red wine vinegar, 1 teaspoon dried oregano, juice of ½ a lemon, 1 teaspoon sea salt, and 1 teaspoon freshly ground black pepper until well combined.
- Toss Salad: Pour the dressing over the salad ingredients in the large bowl. Toss thoroughly until everything is evenly coated with the dressing.
- Serve or Chill: The salad can be served immediately or chilled in the refrigerator for 30 minutes to allow the flavors to meld nicely. Enjoy as a main dish or side.
Notes
- For best flavor, prepare the quinoa ahead of time and let it cool completely before mixing.
- You can substitute Persian cucumbers with English cucumbers if unavailable.
- If you prefer a vegan version, omit the feta cheese or replace it with a plant-based feta alternative.
- Adjust salt and pepper to taste, especially if your feta or olives are very salty.
- This salad keeps well in the refrigerator for up to 2 days, making it perfect for meal prep.
Keywords: quinoa salad, chickpea salad, Mediterranean salad, healthy salad, vegetarian recipe, easy lunch, feta cheese salad, quinoa chickpea recipe
