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Quinoa Greek Salad with Chickpeas

Author - Alyssa Rimmer

This quinoa greek salad is the perfect blend of savory ingredients tossed with protein-packed quinoa and chickpeas. It's flavorful, easy and just delicious!

Greek Quinoa Salad with Chickpeas

Whenever I go to a party in the summer, I'm the one who brings a salad. Call me boring, but it's just what I do. I seriously love salads and I find that at most warm-weather gatherings, the options aren't always the healthiest.

There tend to be big bowls of chips and dip, usually some sort of mayo-covered concoction (which is labeled as a “salad”), accompanied by burgers and dogs. The menu for me? Typically limited.

Which is why salads like this are so epic. This green quinoa greek salad is healthy, but it's also full of protein and healthy fats which makes it perfect for the plant-based eaters. And guess what? It's always one of the first to disappear!

Best Ever Quinoa Greek Salad Recipe

What is This Quinoa Salad Made Of?

I am a sucker for salty, briny things, so when I traveled to Greece a few years ago, I literally ate all the olives every single day. For today's Quinoa Greek Salad, we're keeping it pretty straightforward, but also making it plant-based. That means we're skipping the feta and using chickpeas instead.

Here's what you'll find inside our quinoa salad:

  1. Cucumbers. They're crunchy, fresh and always delicious. Just yum.
  2. Tomatoes. They're juicy, sweet and always make a dish better. Obsessed.
  3. Onions. I usually hate raw onions. Not only do they make your breath rank, I just really don't think they taste that good. Unless they're in a Greek salad, then, bad breath aside, they totally rock.
  4. Olives. Salty, salty and even saltier. My taste buds are singing.
  5. Chickpeas. Takes place of the feta, adds more protein and helps the salad be
  6. Parsley. Fresh herbs elevate dishes to a place their dried counterparts just can't reach. Yes.

And of course…QUINOA!

How to make Quinoa Salad

How Long Does Quinoa Salad Last in the Fridge?

Since we're talking about whipping up this gorgeous little salad for a party, you're probably curious to know if it can be made ahead, right? Fabulous! And the answer to that question is…YES!

Quinoa salads will last at least 4 – 5 days in the fridge. As long as you don't have any delicate greens in there (like spinach, arugula, mixed greens, romaine, etc.), it will stay nice and fresh. This Greek quinoa salad for example? It actually gets better the longer it sits because the flavors have more time to meld together.

So by all means, meal prep the heck out of this salad! Whip it up a day or two in advance and save yourself some time in the process.

The Best Quinoa Salad Recipe for Summer

Tricks for How to Make Quinoa Salad Taste Good

Okay, so I know some people are quinoa averse. I get it! It's got a weird name and when people are new to it, quinoa can be a little unappetizing. I actually made this for Easter and served it to my family and one of my cousins said it was the first time he had ever tasted quinoa. Like WOAH!

But anyway…back to making quinoa salad tasting good.

I've found a few tricks along the way to make your quinoa salad taste incredible:

  1. Toast and/or rinse your quinoa: this can remove the bitterness and make the quinoa flavor be a bit more mellow
  2. Acid: adding something acidic – like lemon, vinegar, etc. – helps to add some brightness and zing to the recipe
  3. Amp up your veggies: if you're not a big fan of the flavor of quinoa itself, add as many extra veggies you want!
  4. Let it sit: the longer the quinoa salad sits, typically the more flavor it will develop (especially when you're using something briny like olives!)

Quinoa Greek Salad with Chickpeas

The Best Quinoa Greek Salad

Honestly, this has been one of my go-to quinoa salad recipes for years. Yes, years!

I first made this back in 2013, when my photos were not so great, and I've been coming back to it over and over again. It's just one of those staples that is a total crowd pleaser, is a cinch to make AND can be made ahead of time.

So basically, it's the ultimate salad for spring and summer. It'll be a hit at your next party and the leftovers will make a fabulous lunch or dinner for you the next day!

Quinoa Greek Salad

More Summery Quinoa Salad Recipes to try:

VIDEO: How to Make Quinoa Greek Salad with Chickpeas

Greek Quinoa Salad with Chickpeas
4.5 from 4 votes

Quinoa Greek Salad with Chickpeas

You’ll love this healthy Quinoa Greek Salad recipe! Easy to make, loaded with healthy vegan ingredients like cucumber and chickpeas, plus includes a quick dressing recipe!

Course Salad
Cuisine American, Greek
Keyword chickpeas, Greek salad
Prep Time 10 minutes
Refrigerate 30 minutes
Total Time 40 minutes
Servings 6 servings
Calories 253 kcal
Author Alyssa



  1. Toss the quinoa, chickpeas and veggies together in a large bowl. Add the parsley toss to combine.

  2. Whisk together the lemon, olive oil, dijon mustard, salt and pepper until smooth. Pour over the salad and toss together. Taste and adjust salt and pepper if needed.

  3. Chill in the fridge for at least 30 minutes, preferably for an hour, then serve.

Nutrition Facts
Quinoa Greek Salad with Chickpeas
Amount Per Serving (1.5 cups)
Calories 253 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g6%
Sodium 442mg19%
Potassium 444mg13%
Carbohydrates 34g11%
Fiber 7g29%
Sugar 3g3%
Protein 8g16%
Vitamin A 635IU13%
Vitamin C 15.3mg19%
Calcium 70mg7%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Quinoa Greek Salad

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  1. Does feta cheese contain milk? I cannot have milk so have been using crumbled goat cheese instead of feta or blue cheese.

  2. This salad is just up my street, Greek salad is yummy, heavenly, not good emglish but who cares this is Greek salad we are speaking about!!!!!!

  3. Alyssa, this looks so good! I love Greek Salad, it’s my go-to restaurant dish when I’m unsure of anything else to order 🙂 I love salad for dinner, too, but I also always get hungry a few hours later- the quinoa and chickpeas would be great for that.
    And yay for your book! I’m keeping an eye out!

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