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If you’re looking for a little change of pace from the typical Greek Salad (with romaine, feta and Kalamata olives), you might want to give this hearty Greek Quinoa Salad a try.
Perfect for vegetarians and packed with protein, this salad is a nutritional powerhouse with all the usual flavors you would expect from a Greek salad—chickpeas (garbanzo beans), tomatoes, cucumber, Kalamata olives, red bell pepper, feta cheese and fresh dill.
Tossed with a simple vinaigrette dressing, this quinoa salad quickly became a mealtime favorite.
How Many Calories and WW Points in this Vegetarian Greek Quinoa Salad?
According to my calculations, each serving has 171 calories.
To see your WW Points for this recipe, track it in the WW App!
(Must be logged into WW on a smartphone or tablet.)
8 SmartPoints (Green plan)
6 SmartPoints (Blue plan)
3 SmartPoints (Purple plan)
4 PointsPlus (Old plan)
How to Make Greek Quinoa Salad with Chickpeas Step-by-Step
Step 1: Gather and prepare all ingredients.
Step 2: Assemble the Salad
In a large bowl, stir together the quinoa, cucumber, red bell peppers, tomatoes, feta cheese, red onion (if using), feta cheese, Kalamata olives and chickpeas.
Step 3: Prepare the dressing.
In a small bowl (affiliate link) add the red wine vinegar, olive oil, Dijon mustard and dill. Whisk together until well combined.
Step 4: Toss the Salad and Dressing Together
Pour dressing over the quinoa salad and stir until well mixed.
Step 5: Chill it Out
Cover and refrigerate for at least 30 minutes (or up to 2 hours), until well chilled. Season to taste with salt and black pepper, and gently toss before serving.
Recipe Notes
If you don’t have fresh dill on hand, you can substitute 2 teaspoons of dried dill weed for the fresh.
How to Cook Quinoa on the Stovetop
Serving Suggestions
This Greek-inspired quinoa salad makes a great side dish with anything off the grill: tuna, salmon, chicken breasts, steak, pork chops, or keep it vegetarian by serving it with grilled eggplant, zucchini and bell peppers.
Ways to Use Leftovers
- Mix leftover salad with scrambled eggs for a Greek quinoa breakfast scramble
- Add leftovers to half an avocado for a light lunch or dinner
- Toss salad leftovers with rotisserie chicken, canned tuna, or your favorite lean protein, for a complete one-dish meal
If you’ve made this gluten-free vegetarian Greek Quinoa Salad, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Vegetarian Greek Quinoa Salad
Equipment
Ingredients
- 3 cups cooked quinoa
- 1 cucumber, peeled, seeded and cubed
- 1 red bell pepper, chopped
- 1 cup halved cherry or grape tomatoes
- 2/3 cup finely chopped red onion (I left this out)
- 2/3 cup crumbled feta cheese
- 1/2 cup pitted Kalamata olives, chopped
- 1 can (14 ounces) chickpeas (garbanzo beans), drained and rinsed
- 3 tablespoons red wine vinegar
- 3 tablespoons extra virgin olive oil (affiliate link)
- 1 teaspoon Dijon mustard
- 2 tablespoons chopped fresh dill (or 2 teaspoons dried dillweed)
- Fine sea salt and freshly ground black pepper (to taste)
Instructions
- In a large bowl, stir together the quinoa, cucumber, red bell pepper, tomatoes, red onion (if using), feta cheese, olives and chickpeas.
- Prepare the dressing: In a small bowl (affiliate link), add the red wine vinegar, olive oil, Dijon mustard and dill. Whisk until combined.
- Pour dressing over quinoa salad and gently stir until well mixed.
- Cover bowl and refrigerate at least 30 minutes (or up to 2 hours), until well chilled.
- Add salt and pepper to taste, and gently toss before serving.
- Leftovers can be stored in an airtight container in ther refrigerator.
Notes
(Must be logged into WW on a smartphone or tablet.) 8 SmartPoints (Green plan) 6 SmartPoints (Blue plan) 3 SmartPoints (Purple plan) 4 PointsPlus (Old plan) If you don’t have fresh dill on hand, you can substitute 2 teaspoons of dried dillweed for the fresh.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe source: 500 Best Quinoa Recipes: 100% Gluten-Free Super-Easy Superfood (affiliate link) by Camilla V. Saulsbury
A great lunch or side dish I make regularly
Very accommodating recipe! I just made it, and I used half quinoa and half millet. (If I didn’t need it to be gluten-free, I’d probably have used barley or couscous rather than millet.) Also, I used dried oregano instead of dill in the dressing.
Kalamata olives would’ve been great, but all I had was a little can of regular sliced black olives, and they worked fine. Scallions worked fine, too, to replace the red onion.
It’s very good — fresh-tasting, with lots of flavors.
I’m thinking that I might try basil chiffonade sprinkled on top next time (and leave out the oregano in the dressing), just to change up the herb profile.