Greek Chickpea Quinoa Salad – My Plant-Based Family

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Looking for a vibrant, nutritious, and easy-to-make dish that’s perfect for meal prep, potlucks, or just a wholesome weeknight dinner? This Greek Chickpea and Quinoa Salad is exactly what you need. It’s packed with protein, fiber, and a rainbow of veggies, all brought together with a zesty Greek dressing. Whether you’re vegan, gluten-free, or just love Mediterranean-inspired flavors, this salad is bound to become your new favorite.

This Greek Chickpea and Quinoa Salad is the perfect combination of nutrition, flavor, and convenience. It’s quick to make, packed with plant-based protein, and can be enjoyed in so many ways. Whether you’re preparing it for a potluck, a family dinner, or your weekly meal prep, it’s a satisfying, nutrient-dense dish that’s sure to please everyone at the table.

With its fresh veggies, hearty quinoa, and zesty dressing, it’s a versatile salad that you can enjoy on its own or pair with your favorite Mediterranean-inspired dishes. Give it a try, and let it become a regular part of your healthy, plant-based repertoire!

Why You’ll Love This Salad

This Greek Chickpea and Quinoa Salad isn’t just a dish—it’s an experience. Here’s why:

• Loaded with plant-based protein and fiber: Thanks to the quinoa and chickpeas, this salad is a filling and satisfying meal that won’t leave you hungry.
• Fresh and colorful: Crisp cucumbers, sweet cherry tomatoes, and crunchy bell peppers create a beautiful medley of textures and flavors.
• Customizable: Add artichoke hearts, olives, or pepperoncini for extra Mediterranean flair. The salad can be adjusted to suit your personal tastes.
• Perfect for meal prep: It stores well for a few days, making it ideal for making ahead and enjoying throughout the week.
• Easy and quick: With minimal cooking time (just cooking quinoa and chopping veggies), it’s perfect for busy days when you want something nutritious but don’t want to spend hours in the kitchen.

Customizing Your Salad

One of the best parts about this salad is how adaptable it is. Here are some ways you can tweak it based on your preferences:

• Make it spicy: Add a little chili powder or cayenne pepper for a kick of heat.
• Add extra protein: If you need more protein, consider adding extra chickpeas, or even some tofu or tempeh.
• Change up the grains: Swap the quinoa for another grain like farro, bulgur, or couscous if you prefer a different texture.
• Use different veggies: You can also add things like zucchini, carrots, or spinach to the mix, depending on what you have on hand.

How to Make Greek Chickpea Quinoa Salad

Ingredients

• 1 cup uncooked quinoa 
• 1 15 ounce can of chickpeas, drained and rinsed 
• 1 cup cucumbers, chopped  
• 1 cup cherry tomatoes, sliced  
• ¼ cup red onion, diced  
• 1 red or yellow bell pepper, diced 
• Artichoke Hearts (optional) 
• pepperoncini’s (optional) 
• olives (optional) 
• Greek Salad Dressing (separate recipe) 

Note on Substitutions

This recipe is highly customizable. You can swap out the quinoa for couscous, farro, or brown rice if you prefer. Likewise, feel free to use any type of bean instead of chickpeas, like cannellini beans, kidney beans, or black beans.

Instructions

1. Cook the Quinoa

Start by bringing 2 cups of water to a boil in a medium-sized pot. Once the water is boiling, rinse the quinoa in a fine-mesh strainer under cold water to remove its natural coating, called saponin, which can make it taste bitter. Add the quinoa to the boiling water.

Lower the heat to a simmer, cover the pot, and cook according to the package instructions (usually about 15 minutes). You’ll know it’s done when the quinoa has absorbed the water and the little “tails” of the grains begin to unravel.

For added flavor, consider cooking your quinoa in vegetable broth instead of water, or add a veggie broth mix to the water to infuse more savory depth into the grains.

2. Prep the Veggies

While your quinoa is cooking, it’s time to prep the vegetables. Chop your cucumber into small bite-sized pieces, slice the cherry tomatoes, and dice the bell pepper and red onion. If you’re using any optional add-ins like artichoke hearts, pepperoncini, or olives, chop or slice them as well.

These fresh, colorful vegetables are the heart of the salad, offering crisp textures and vibrant flavors that complement the nutty quinoa and hearty chickpeas.

3. Drain and Rinse the Chickpeas

Drain and rinse the chickpeas thoroughly. I recommend using canned chickpeas for convenience, but you can also cook dried chickpeas if you prefer. Once drained, you can give them a light mash with a fork if you want them to be a bit more broken down in the salad, but I like to keep them whole for a more substantial bite.

4. Make the Salad

Once your quinoa is cooked and cooled slightly, transfer it to a large mixing bowl. Add the chopped veggies, chickpeas, and any optional add-ins like artichoke hearts or olives. Toss everything together gently to combine.

Finally, pour your Greek salad dressing over the mixture. Stir well to ensure all the ingredients are coated evenly with the tangy, herby dressing.

5. Chill and Serve

The salad can be served right away, but it tastes even better after sitting in the fridge for a couple of hours to allow the flavors to meld together. If you’re meal prepping for the week, store it in an airtight container in the fridge for up to 4 days.

While this salad is delicious right from the fridge, I recommend letting it sit out for about 10–15 minutes before serving, especially if you like it a little less cold.

Storing and Serving Tips

This salad is perfect for making ahead, especially if you’re preparing for the week. Here’s how to get the most out of your leftovers:

• Store in the fridge: This salad can stay fresh for up to 4 days in the fridge, making it a great option for meal prep.
• Serve at room temperature: While you can eat it cold, it’s best served at room temperature for maximum flavor.
• Revive the flavors: If the salad has been sitting in the fridge for a couple of days, you might want to add a little more dressing or a squeeze of fresh lemon juice before serving to refresh the flavors.

More Plant Based Salad Recipes

If you like this recipe, you’ll love these salad ideas too:

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