Greek Quinoa Salad with Chickpeas and Lemon Dressing
There’s something undeniably comforting about a vibrant, hearty salad. With each forkful, you can taste the essence of summer, the warmth of the Mediterranean sun, and a sprinkle of nostalgia that takes you back to sun-soaked picnics or gatherings with cherished friends. This Greek Quinoa Salad with Chickpeas and Lemon Dressing is that very dish—the kind that not only nourishes your body but also soothes your soul. Perfect for an easy weeknight dinner or as a delightful side at your next gathering, this salad is bursting with fresh flavors and textures that dance in harmony on your palate. This is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Quick and easy to prepare—perfect for busy weeknights.
- No cooking required besides the quinoa, making it a great no-bake option.
- Packed with protein and nutrients, making it a wholesome meal or hearty side dish.
- Colorful and visually appealing, it’s a crowd-pleaser at family gatherings or summer barbecues.
- Easily customizable with your favorite veggies or toppings for a personal touch.
What You’ll Need
Gather These Simple Ingredients
- 1½ cups cooked quinoa (store-bought pre-cooked or home-cooked)
- 1 can chickpeas (15 oz / 400 g – rinsed – or 1½ cups / 230 g cooked chickpeas)
- 1 small cucumber (diced)
- 2 cups cherry tomatoes (halved)
- ½ green bell pepper (diced)
- ½ red onion (finely diced)
- ½ cup olives (pitted, halved if large)
- ½ cup feta cheese (crumbled, preferably in brine)
- 4 tablespoons olive oil (extra virgin)
- 3 tablespoons lemon juice (or red wine vinegar)
- 1 teaspoon lemon zest (optional but nice)
- 1 tablespoon mustard (yellow or Dijon)
- 1 tablespoon honey (or maple syrup)
- 1½ teaspoons dried oregano
- ½ teaspoon salt (start light, feta is salty)
- â…› teaspoon black pepper
Let’s Make It Together
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Make the dressing: In a large bowl, combine 4 tablespoons of olive oil, 3 tablespoons of lemon juice, 1 teaspoon of lemon zest, 1 tablespoon of mustard, 1 tablespoon of honey, 1½ teaspoons of dried oregano, ½ teaspoon of salt, and ⅛ teaspoon of black pepper. Whisk well until the dressing is smooth and well combined. Taste and adjust seasonings if desired.
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Marinate the chickpeas: Add the rinsed and well-drained chickpeas to the bowl with the dressing. Gently toss them to ensure they’re well coated. Set aside while you prep your fresh vegetables.
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Prep the vegetables: Dice your cucumber and green bell pepper. Halve the cherry tomatoes and olives, and finely dice the red onion. Add all the diced vegetables to the bowl with the marinated chickpeas.
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Finish the salad: Add the cooked quinoa and crumbled feta cheese to the mix. Gently toss everything together until well combined. You can serve it right away for a fresh take, or cover and chill it in the refrigerator for later.
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Serve and enjoy! This Greek Quinoa Salad with Chickpeas and Lemon Dressing is delightful on its own or paired with your favorite protein for a complete meal.
Delicious Variations to Try
- Add a Protein Boost: Consider tossing in diced grilled chicken or shrimp for an even more satisfying dish.
- Zesty Twist: Squeeze in a bit of fresh orange juice for a sweet, citrusy flavor that brightens up the salad.
- Crunch Factor: Throw in some toasted almonds or sunflower seeds for added crunch and flavor.
- Herb Infusion: Fresh herbs like mint or parsley can elevate the flavor profile and add a refreshing flair.
Chef Emma’s Helpful Tips
- Make-Ahead Magic: This salad can be made a day in advance—just keep the quinoa separate until you’re ready to serve to maintain its texture.
- Ingredient Swaps: You can substitute chickpeas with black beans for a different flavor, or add in your favorite seasonal vegetables.
- Slicing Tricks: For even dicing, use a sharp knife and take your time; a little patience goes a long way for aesthetics and flavor absorption.
- Storage Suggestions: Store any leftovers in an airtight container in the fridge for up to 3 days; the flavors will continue to meld beautifully!
Nutrition Information per Serving
Serving Size: 1 cup
- Calories: 350
- Carbs: 45g
- Sugar: 4g
- Fat: 15g
- Protein: 12g
- Sodium: 200mg
Frequently Asked Questions
Can I make this ahead?
Absolutely! This salad actually tastes better after sitting for a while to let the flavors meld.
Can I use different ingredients?
Sure! You can swap out veggies based on your preference or the season, making it a versatile recipe.
How do I store leftovers?
Store in an airtight container in the refrigerator; it will keep for about 3 days.
How long does it last?
Best enjoyed fresh, but stored properly, this salad can last up to 3 days in the fridge.
A Cozy Closing Note
This Greek Quinoa Salad with Chickpeas and Lemon Dressing is more than just a meal; it’s an invitation to bring friends and family together under the warmth of shared stories and laughter. Whether you whip it up for a last-minute gathering or prep it for an easy lunch, the vibrant flavors and sunny ingredients promise to brighten your day. Save this salad to your Pinterest board so it’s ready when you need a cozy treat! Enjoy the journey of making, sharing, and savoring every bite.
Greek Quinoa Salad with Chickpeas and Lemon Dressing
Ingredients
Salad Ingredients
- 1½ cups cooked quinoa store-bought pre-cooked or home-cooked
- 1 can chickpeas (15 oz / 400 g - rinsed or 1½ cups / 230 g cooked chickpeas)
- 1 small cucumber diced
- 2 cups cherry tomatoes halved
- ½ green bell pepper diced
- ½ red onion finely diced
- ½ cup olives pitted, halved if large
- ½ cup feta cheese crumbled, preferably in brine
Dressing Ingredients
- 4 tablespoons olive oil extra virgin
- 3 tablespoons lemon juice or red wine vinegar
- 1 teaspoon lemon zest optional but nice
- 1 tablespoon mustard yellow or Dijon
- 1 tablespoon honey or maple syrup
- 1½ teaspoons dried oregano
- ½ teaspoon salt start light, feta is salty
- â…› teaspoon black pepper
Instructions
Make the Dressing
- In a large bowl, combine the olive oil, lemon juice, lemon zest, mustard, honey, dried oregano, salt, and black pepper. Whisk well until the dressing is smooth and well combined. Taste and adjust seasonings if desired.
Marinate the Chickpeas
- Add the rinsed and well-drained chickpeas to the bowl with the dressing. Gently toss them to ensure they’re well coated. Set aside while you prep your fresh vegetables.
Prep the Vegetables
- Dice the cucumber and green bell pepper. Halve the cherry tomatoes and olives, and finely dice the red onion. Add all the diced vegetables to the bowl with the marinated chickpeas.
Finish the Salad
- Add the cooked quinoa and crumbled feta cheese to the mix. Gently toss everything together until well combined. You can serve it right away for a fresh take, or cover and chill it in the refrigerator for later.
Serve and Enjoy
- Serve and enjoy this Greek Quinoa Salad with Chickpeas and Lemon Dressing on its own or paired with your favorite protein for a complete meal.
