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I enjoy a classic Greek salad as much as anyone, but sometimes I want something a little heartier. That’s where this Greek Quinoa Salad with Chickpeas comes in.
Adapted from Camilla Saulsbury’s 500 Best Quinoa Recipes, it combines fluffy quinoa with crisp cucumber, tomatoes, bell pepper, Kalamata olives, feta cheese, chickpeas, and a simple dill vinaigrette. The result is a colorful salad that’s satisfying enough for lunch while still working beautifully as a side dish alongside grilled chicken, fish, or steak.
I also appreciate how well this salad keeps. Make it ahead, let the flavors mingle in the refrigerator, and you’ll have lunches ready for the next couple of days.
Why You’ll Love This Recipe
- Great for meal prep
- High in protein and fiber
- Naturally gluten-free
- Perfect for lunches or potlucks
- Delicious as a main dish or side salad
Ingredients & Notes
- Cooked quinoa – The hearty base of the salad.
- Cucumber – Peeled and seeded for the best texture.
- Cherry tomatoes – Add sweetness and color.
- Red bell pepper – Provides crunch and freshness.
- Red onion – I often leave it out, but it’s delicious if you enjoy raw onion. For milder flavor use green onion.
- Chickpeas – Add plant protein and make the salad more filling.
- Kalamata olives – A must for classic Greek flavor.
- Feta cheese – Adds creaminess and tang.
- Fresh dill – Fresh is wonderful, but dried dill works well too.
- Red wine vinegar, olive oil, and Dijon mustard – A simple homemade vinaigrette that ties everything together.
How to Make Greek Quinoa Salad with Chickpeas
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 Tips
- Chill the salad for at least 30 minutes before serving so the flavors have time to develop.
- If making ahead, give it a quick toss before serving.
- Taste and adjust the seasoning just before serving since feta and olives both contribute salt.
- How to Cook Quinoa on the Stovetop
Serving Suggestions
Serve this salad:
- alongside grilled chicken, salmon, tuna, steak, or pork
- with grilled vegetables for a vegetarian meal
- stuffed into pita bread
- spooned over mixed greens
- as part of a summer buffet or picnic
Creative Leftovers
Leftovers are every bit as good the next day.
Try them:
- mixed into scrambled eggs
- spooned into half an avocado
- tossed with rotisserie chicken or canned tuna
- wrapped in a whole wheat tortilla for an easy lunch
Storage
Store covered in the refrigerator for up to 4 days.
How Many Calories and WW Points?
According to my calculations, each serving has 171 calories and 6 WW Points.
To see your WW Points for this recipe, track it in the WW App!
(Must be logged into WW on a smartphone or tablet.)
4 PointsPlus (Old plan)
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.
Greek Quinoa Salad with Chickpeas
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.) 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
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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.