Greek Quinoa Chickpea Salad Recipe

Ingredients

• 60 ml (1/4 cup)olive oil
• 45 ml (3 tbsp)red wine vinegar
• 5 ml (1 tsp)Dijon mustard
• 1 tspdried oregano
• 1/2 tspsea salt
• to tastefreshly cracked black pepper
• 170 g (1 cup)uncooked quinoa
• 475 ml (2 cups)water or broth
• 2 cans, 425 g (15 oz) eachchickpeas
• 300 g (2 cups)cucumber, diced
• 1 cupKalamata olives, sliced
• 113 g (4 oz; 1 cup)feta cheese, crumbled
• 1/4 cupred onion, thinly sliced
• 150 g (1 cup)grape or cherry tomatoes, sliced

Instructions

1. 1

   Cook the quinoa

   Cook the quinoa with 475 ml of broth, following the packet instructions. Take it off the heat and leave it to stand for 5 minutes, then fluff it with a fork.

2. 2

   Mix the vinaigrette

   While the quinoa cooks, put the olive oil, red wine vinegar, Dijon mustard, oregano, sea salt and black pepper in a large bowl. Whisk until the dressing is emulsified.

3. 3

   Prepare the vegetables

   Drain and rinse the chickpeas. Thinly slice the cucumber and cut it into quarter-moons, slice the olives, thinly slice and roughly chop the onion, and crumble the feta.

4. 4

   Toss the salad

   Fluff the quinoa with a fork and add it to the bowl of vinaigrette. Add the chickpeas, cucumber, olives, feta and red onion, then toss until everything is combined.

5. 5

   Chill the salad

   Refrigerate the salad for at least 1 hour before serving.

6. 6

   Finish and serve

   Serve with the sliced tomatoes and a drizzle of olive oil.

What is Greek quinoa salad?

This is a grain-based salad built around quinoa, chickpeas, vegetables, olives and feta, with a tangy oregano dressing. Its ingredients draw on familiar Greek and wider Mediterranean flavours, though quinoa gives the dish a different base from a traditional Greek salad.

The quinoa and chickpeas make it substantial, while cucumber, tomatoes and red onion bring freshness and contrast. Salting the dressing and tossing it through the quinoa helps the flavours carry across the whole bowl.

Nutrition and macros by portion

The nutrition label shows one serving as written: 407 calories, 15g protein, 44g carbs, 21g fat.

Quinoa and chickpeas provide most of the carbohydrates, while the olive oil and feta contribute much of the fat; chickpeas and feta also supply protein. To balance the plate, serve a portion with extra fresh vegetables or a simple green salad.

Cook the quinoa well

Rinse the quinoa first if its packet recommends it, then cook it according to the packet instructions with the stated 475 ml of water or broth. The recipe method specifies broth; water is also listed as an option in the ingredients.

Resting it for 5 minutes off the heat lets it finish steaming. Fluff gently with a fork so the grains separate rather than clumping.

Build the vinaigrette

Emulsifying the olive oil and red wine vinegar gives the dressing a more even texture. Whisk in the mustard, oregano, salt and pepper before adding the quinoa, so the seasoning is distributed through the bowl.

Taste the dressing before tossing if you like, bearing in mind that feta and olives will add more saltiness to the finished salad.

Balance the ingredients

Chickpeas: drain and rinse them well to remove the canning liquid and keep the dressing from becoming diluted.

Cucumber and onion: cut them into small, fairly even pieces so they are easy to eat alongside the quinoa. Thinly slicing the onion helps its flavour blend into the salad.

Olives and feta: both bring a salty, savoury note, so crumble the feta and slice the olives for flavour in each forkful.

Chill before serving

The salad needs at least an hour in the fridge after tossing. This gives the quinoa time to take on some of the vinaigrette and lets the flavours come together.

The listed 25-minute total time does not include this chilling period, so allow extra time if serving it cold at a particular meal.

Serve it with

Add the sliced tomatoes just before serving, as directed, and finish with a drizzle of olive oil. They provide a juicy, fresh contrast to the briny olives and crumbly feta.

Serve the salad on its own for lunch or alongside grilled vegetables, fish or chicken for a larger meal. It also works as a side for a picnic or buffet.

Recipe notes & tips

• Use the quinoa packet's cooking directions, as cooking times can vary between varieties.
• Let the quinoa rest for the full 5 minutes before fluffing so the grains finish steaming.
• Rinse the chickpeas thoroughly and drain them well before adding them.
• Cut the cucumber and onion evenly to make the salad easier to eat.
• Add the sliced tomatoes just before serving for a fresher texture.
• Make room for at least 1 hour of chilling time beyond the stated 25-minute preparation and cooking time.

Variations

• Use fresh herbs: Add chopped parsley or dill for a fresh herbal note.
• Add leafy greens: Fold in a handful of spinach just before serving.
• Swap the olives: Use another briny olive variety if Kalamata olives are unavailable.
• Change the grain: Use cooked bulgur instead of quinoa, adjusting the cooking separately.
• Add more vegetables: Include diced pepper for extra crunch and colour.

Common mistakes to avoid

• Skipping the quinoa rest: It may stay wet or clump; leave it covered off the heat for 5 minutes, then fluff.
• Adding undrained chickpeas: Excess liquid can water down the dressing; drain and rinse them thoroughly.
• Tossing warm quinoa into the bowl: It can soften the vegetables; allow it to cool before mixing if you want them especially crisp.
• Over-salting early: Feta and olives are already salty; taste the finished salad before adding extra salt.
• Serving straight away: The flavours will be less developed; chill for at least 1 hour as directed.

How to store

Store leftovers in an airtight container in the fridge for up to 3 days. The vegetables may soften as the salad sits; stir before serving and add fresh tomatoes if desired. Serve cold, or briefly warm a portion without the tomatoes if you prefer.

Frequently asked questions