Greek Style Chickpea and Quinoa Salad

Chickpea and quinoa salad in a white bowl.

5 from 2 votes

Greek Style Chickpea and Quinoa Salad

This Greek Style Chickpea and Quinoa Salad is the perfect summer potluck dish. You can make it ahead of time, and the flavor gets better with time.

Prep Time20

Total Time20

Course: Salad

Cuisine: Greek, Universal

Keyword: chickpeas, gluten free, high protein, quick and easy, quinoa, salad, vegetarian

Servings:

Calories: 439kcal

Author: Carissa Serink

Ingredients

2 14 oz cans chickpeas or garbanzo beans rinsed and drained, or a 28oz can if available
1 cup cooked quinoa (see note)
1 medium cucumber diced (see note)
1 small red onion minced
1 medium bell pepper stemmed, seeded and diced, color of your choice
2 medium tomatoes cored, seeded and diced
1/2 cup kalamata olives coarsely chopped
1/2 cup crumbled feta cheese
2 Tablespoons minced fresh oregano (or 1/2 teaspoon dried)
1 Tablespoon minced fresh mint (optional)
1/3 cup extra virgin olive oil
2 Tablespoons lemon juice
1 Tablespoon red wine vinegar
1/4 teaspoon red chili flakes
1/4 teaspoon freshly ground pepper
salt to taste

Instructions

Mix all ingredients together in a large bowl. Can be served immediately, but it tastes best if it sits in the fridge for at least an hour before serving.

Notes

Leftover quinoa works great in this recipe. If you're making some for another meal, make a little extra to save for this salad.
If using a garden cucumber (as opposed to and English cuc), peel then cut in half lengthwise and remove seeds with a spoon.

Nutrition