Greek Quinoa Chickpea Salad with Cucumbers, Tomatoes, Feta & Herbs

This Greek quinoa salad is a fresh, protein-rich twist on a classic Mediterranean salad, made with fluffy white quinoa, crisp Persian cucumbers, juicy cherry tomatoes, briny Kalamata olives, creamy feta, and plenty of fresh herbs. It’s light but satisfying, perfect for meal prep, and works beautifully as a main or a side. Below, I’ll share exactly what I used, including my homemade Greek dressing that ties everything together.

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Ingredients

Serves: 8

Time: Prep 15 minutes | Cook 15 minutes | Total 30 minutes

• 1 cup dry any color quinoa, cooked and cooled.

• 1 (15-oz) can chickpeas, drained and rinsed

• 1 package small cucumbers, sliced (approx 4-5 cucumbers)

• 1 pint package cherry tomatoes, halved

• ½ medium red onion, thinly sliced

• ½ cup Kalamata olives, pitted and halved

• ½ cup crumbled feta cheese

• ¼ cup fresh parsley, finely chopped

• 2 tablespoons fresh dill, finely chopped

• Double batch of Homemade Greek Dressing

  • 👉 Use this recipe: https://www.saladmood.com/post/homemade-greek-dressing-simple-authentic-from-scratch

Instructions

1. Cook the quinoa according to package instructions. Let it cool completely.

   If using the rice cooker, use 1 cup dry quinoa to 1¾ cups water ratio.

2. In a large bowl, add the cooked quinoa, chickpeas, cucumbers, cherry tomatoes, red onion, and Kalamata olives.

3. Sprinkle in the feta, parsley, and dill.

4. Pour in the Greek dressing and gently toss until everything is evenly coated.

5. Chill for 15–20 minutes before serving for best flavor, or serve immediately.

Note

One cup dry quinoa makes approx. 3 cups cooked quinoa.

You can also use precooked quinoa to save time. For this recipe, use 3 (8.8-oz) packages of precooked quinoa, fluffed and cooled.

Storage

• Store in an airtight container in the refrigerator for up to 3 days.

• This salad holds up well and actually tastes better after the flavors meld.

• If meal prepping, you can add extra feta and herbs right before serving to freshen it up.

Nutrition (Approximate, per serving)

• Calories: ~380

• Protein: ~11 g

• Carbohydrates: ~38 g

• Fat: ~20 g

• Fiber: ~7 g

What I Used

• Extra-virgin olive oil

• Red Wine Vinegar

• Dijon Mustard

• Precooked quinoa

  
  

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This post may contain affiliate links. If you choose to purchase through one of my links, it’s at no extra cost to you, and it helps support SaladMood so I can continue sharing simple, nourishing recipes. Thank you so much for your support 🤍

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