Greek Quinoa Salad with Chickpeas and Lemon Dressing
Ah, there’s something so delightfully refreshing and energizing about a vibrant salad, isn’t there? Today, I’m thrilled to share a recipe that brings a wave of Mediterranean warmth to your table—a Greek Quinoa Salad with Chickpeas and Zesty Lemon Dressing. This dish is not only nourishing but also a bit of a sentimental journey for me. I remember lazy summer afternoons spent with family, gathering around the table filled with colorful bowls of fresh veggies and bright flavors. No matter the occasion, this easy weeknight dinner never fails to bring a smile and a sense of togetherness.
Trust me; this is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Quick and easy: Perfect for busy weeknights or a casual weekend lunch.
- No cooking required for the salad base: Just toss everything together for a hassle-free experience.
- Packed with nutrients: Loaded with plant-based proteins from quinoa and chickpeas, this salad nourishes both body and soul.
- Versatile: Enjoy it as a side dish, a light meal, or even add grilled chicken for a heartier option.
- Great for meal prep: Make it ahead, and let the flavors meld beautifully—perfect for on-the-go lunches!
Ingredients You’ll Need for Greek Quinoa Salad with Chickpeas and Lemon Dressing
Gather these simple ingredients:
- 1½ cups cooked quinoa (store-bought pre-cooked or home-cooked)
- 1 can chickpeas (15 oz / 400 g – rinsed – or 1½ cups / 230 g cooked chickpeas)
- 1 small cucumber (diced)
- 2 cups cherry tomatoes (halved)
- ½ green bell pepper (diced)
- ½ red onion (finely diced)
- ½ cup olives (pitted, halved if large)
- ½ cup feta cheese (crumbled, preferably in brine)
- 4 tablespoons olive oil (extra virgin)
- 3 tablespoons lemon juice (or red wine vinegar)
- 1 teaspoon lemon zest (optional but nice)
- 1 tablespoon mustard (yellow or Dijon)
- 1 tablespoon honey (or maple syrup)
- 1½ teaspoons dried oregano
- ½ teaspoon salt (start light, feta is salty)
- â…› teaspoon black pepper
Let’s Make It Together
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Make the dressing: In a large bowl, combine 4 tablespoons of olive oil, 3 tablespoons of lemon juice, 1 teaspoon of lemon zest, 1 tablespoon of mustard, 1 tablespoon of honey, 1½ teaspoons of dried oregano, ½ teaspoon of salt, and ⅛ teaspoon of black pepper. Whisk everything well until smooth and adjust the seasoning to your liking.
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Marinate the chickpeas: Add 1 can of rinsed and drained chickpeas to the bowl with the dressing. Toss gently, ensuring they are well-coated. Set aside as you prepare the veggies.
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Prep the vegetables: Dice your cucumber and green bell pepper. Halve the cherry tomatoes and olives. Finely dice the red onion. Add all these delicious, colorful ingredients to the bowl.
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Finish the salad: Fold in the 1½ cups of cooked quinoa and ½ cup of crumbled feta cheese. Give everything a gentle toss until well mixed. You can enjoy it right away, or cover it and chill it in the refrigerator for later—perfect if you let those flavors develop!
Fun Ways to Customize It
- Add extra crunch: Toss in a handful of toasted pine nuts or sunflower seeds for a delightful crunch.
- Boost the greens: Mix in a handful of baby spinach or arugula for an added layer of freshness and nutrients.
- Make it spicy: Add sliced jalapeños or a sprinkle of red pepper flakes to bring some heat into the mix.
- Go seasonal: Incorporate seasonal veggies like roasted zucchini or bell peppers in the summer months for a fresh twist.
Chef Emma’s Helpful Tips
- Make it ahead: This salad actually tastes even better after it sits for a few hours as the flavors meld together, so feel free to prepare it in advance!
- Ingredient swaps: Don’t have feta on hand? Try using goat cheese or a non-dairy cheese for a delicious alternative.
- Leftovers storage: Keep any leftovers covered in the fridge for up to 3 days. Just remember to give it a good stir before serving again as the dressing can settle.
- Chopping tricks: To easily dice a bell pepper, slice off the top, remove the seeds, and lay it flat side down for easy chopping!
What’s Inside – Nutrition Breakdown
- Serving Size: 1 cup
- Calories: 360
- Carbohydrates: 42g
- Sugar: 6g
- Fat: 18g
- Protein: 13g
- Sodium: 350mg
Reader FAQs About Greek Quinoa Salad with Chickpeas and Lemon Dressing
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Can I make this ahead?
Yes, it’s perfect for meal prep! Just store it in the fridge for a few hours to let the flavors develop. -
Can I use different ingredients?
Absolutely! Feel free to swap in your favorite vegetables or even add a protein like grilled chicken or shrimp. -
How do I store leftovers?
Keep the salad in an airtight container in the refrigerator, where it will last for up to 3 days. -
How long does it last?
If well stored, this salad can be enjoyed for about 3 days. After that, the vegetables may lose their crispness.
Wrapping It Up
This Greek Quinoa Salad with Chickpeas and Lemon Dressing is not just a meal; it’s a celebration of fresh, wholesome ingredients and a gentle reminder to savor the good things in life. With its bright colors and zesty flavors, it’s a dish you’ll want to come back to again and again. So save this recipe to your Pinterest board, and let it brighten your table whenever you need a cozy and nourishing treat! Happy eating!
Greek Quinoa Salad with Chickpeas and Lemon Dressing
Ingredients
For the Salad
- 1.5 cups cooked quinoa store-bought pre-cooked or home-cooked
- 1 can chickpeas (15 oz / 400 g) rinsed or 1½ cups / 230 g cooked chickpeas
- 1 small cucumber diced
- 2 cups cherry tomatoes halved
- 0.5 green bell pepper green bell pepper diced
- 0.5 red onion red onion finely diced
- 0.5 cups olives pitted, halved if large
- 0.5 cups feta cheese crumbled, preferably in brine
For the Dressing
- 4 tablespoons olive oil extra virgin
- 3 tablespoons lemon juice or red wine vinegar
- 1 teaspoon lemon zest optional but nice
- 1 tablespoon mustard yellow or Dijon
- 1 tablespoon honey or maple syrup
- 1.5 teaspoons dried oregano
- 0.5 teaspoon salt start light, feta is salty
- 0.125 teaspoon black pepper
Instructions
Make the Dressing
- In a large bowl, combine olive oil, lemon juice, lemon zest, mustard, honey, dried oregano, salt, and black pepper. Whisk until smooth and adjust seasoning to your liking.
Marinate the Chickpeas
- Add the rinsed and drained chickpeas to the bowl with the dressing and toss gently to coat. Set aside.
Prep the Vegetables
- Dice the cucumber and green bell pepper, halve the cherry tomatoes and olives, and finely dice the red onion. Add all veggies to the bowl.
Finish the Salad
- Fold in the cooked quinoa and crumbled feta cheese. Toss gently until mixed. Enjoy immediately or chill in the refrigerator for later.
