Greek Quinoa Salad with Chickpeas and Feta Recipe
A refreshing and nutritious Greek Quinoa Salad perfect for a quick lunch or light dinner. This vibrant salad combines fluffy quinoa, crunchy vegetables, and a zesty lemon-olive oil dressing, topped with creamy feta cheese for an authentic Mediterranean flavor. Easy to prepare in just 30 minutes, it's ideal for meal prepping and packed with protein and fiber to keep you satisfied.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Greek
- Diet: Vegetarian
Ingredients
Quinoa
- ½ cup dry quinoa
- ¾ cup water
- Salt and pepper to taste
Salad Vegetables
- 1 can chickpeas (15 oz), drained and rinsed
- 1 cup chopped tomatoes
- 1 cup diced red bell pepper
- 1 cup diced and peeled English cucumber
- ¼ - ⅓ cup minced red onion
- 2-4 TBSP fresh chopped parsley (optional)
Dressing
- 1 lemon, juiced
- 3 TBSP extra virgin olive oil
- 1 tsp apple cider vinegar or red wine vinegar
- 1 clove garlic, smashed and minced
- ¼ tsp dried oregano leaves
- ¼ tsp salt
- ¼ tsp black pepper
Topping
- ½ cup crumbled feta cheese (skip if vegan)
Instructions
- Prepare Quinoa: Rinse and drain the quinoa using a mesh strainer. Toast the quinoa lightly in a pot over medium heat, stirring often to enhance nuttiness. Add water, bring to a boil over high heat, then reduce heat to low, cover with a lid slightly ajar, and simmer for 12-13 minutes until water is absorbed and quinoa is fluffy.
- Season and Cool Quinoa: Fluff the cooked quinoa with a fork, season with salt and pepper to taste, then transfer to a medium bowl to cool.
- Chop Vegetables: While the quinoa cooks, chop tomatoes, red bell pepper, cucumber, and mince red onion. Optionally chop fresh parsley.
- Make Dressing: Whisk together lemon juice, olive oil, apple cider vinegar, minced garlic, dried oregano, salt, and black pepper in a small bowl or shake together in a mason jar with a tight lid.
- Combine Salad: Mix cooled quinoa with chopped vegetables, chickpeas, and optional parsley. Add the dressing and stir well to combine.
- Add Feta and Serve: Top the salad with crumbled feta cheese. Serve immediately or chill in the fridge for enhanced flavor. Ideal for meal prep and enjoying later.
Notes
- To veganize the salad, omit the feta cheese.
- Toast quinoa before cooking to boost flavor and texture.
- Chilling the salad allows the dressing to permeate the ingredients for richer taste.
- Use fresh, ripe vegetables for the best flavor and texture.
- Adjust salt and pepper according to your preference and dietary needs.
