Description
This Greek quinoa salad with chickpeas is a healthy, protein-packed meal full of fresh Mediterranean flavor. Made with quinoa, chickpeas, veggies, and feta!
Ingredients
Dressing
- 1/4 cup olive oil
- 3 Tbsp. red wine vinegar
- 1 tsp. dijon mustard
- 1 tsp. dried oregano
- 1/2 tsp. sea salt
- freshly cracked black pepper
Salad
- 1 cup uncooked quinoa
- 2 cups water (or broth)
- 2 15-oz.. cans garbanzo beans
- 2 cups diced cucumber
- 1 cup sliced kalamata olives
- 4 oz. (1 cup) feta cheese crumbles
- 1/4 cup thinly sliced red onion
- 1 cup sliced grape or cherry tomatoes (these are kind of a garnish)
Instructions
- Cook quinoa. Add quinoa and 2 cups of broth and cook according to package instructions. Remove quinoa from the heat and let sit for 5 minutes before fluffing with a fork.
- While quinoa is cooking, make vinaigrette. Add olive oil, red wine vinegar, dijon, oregano, sea salt, and black pepper to a large bowl. Whisk until emulsified.
- Prep other ingredients:
Drain and rinse garbanzo beans.
Thinly slice the cucumber and cut into quarter moons.
Slice olives.
Thinly slice the onion and roughly chop.
Crumble feta. - Fluff quinoa with a fork and add to a large bowl with vinaigrette. Add beans, cucumber, olives, feta cheese, and red onion to the bowl and toss together until incorporated.
- Chill for at least an hour before serving.
- Serve with sliced tomatoes and a drizzle of olive oil.
Notes
Storage: Keep in an airtight container in the fridge for 2-3 days. The salad actually tastes better the next day as the flavors meld together. Add fresh tomatoes right before serving if they weren’t mixed in originally.
Ingredients: Use quality kalamata olives for the best flavor, the cheap canned ones won’t give you that same briny, rich taste. For cucumbers, English or Persian varieties are best since you can leave the thin peel on and they have fewer seeds. Block feta is a must for creaminess and flavor. To lessen the bite of raw onions, thinly slice and soak onions in cold water for 5-10 minutes. Drain water and gently pat dry with paper towel before you roughly chop.
Prep ahead: This is perfect for meal prep! Make the whole salad up to 24 hours in advance, or cook the quinoa 2-3 days ahead and assemble the salad when you’re ready. Keep the dressing separate if you’re worried about the salad getting too soft, but honestly, it holds up great already dressed.
Serve with: This works as a side dish with grilled chicken, lamb kebabs, or baked fish. It’s also perfect alongside flatbreads, pita chips, hummus, or a simple Greek yogurt dip. For extra veggies, serve it over a bed of baby arugula, spinach, or massaged kale.