This Greek Quinoa Salad is a protein-packed, colorful dish loaded with fluffy quinoa, crisp veggies, chickpeas, and crumbled feta, all tossed in a tangy lemony Greek dressing.

It’s light, refreshing, and perfect for meal prep, potlucks, or a healthy weekday lunch.

Why You’ll Love This Recipe

Fresh and filling – Quinoa and chickpeas bring plant-based protein

Mediterranean flavor – With feta, lemon, garlic, and herbs

Great for meal prep – Lasts for days in the fridge

Naturally gluten-free – With simple, wholesome ingredients

Easy to customize – Add olives, avocado, or spinach

What You’ll Need (Ingredient Highlights)

Quinoa – Light, nutty, and gluten-free

Chickpeas – Protein-rich and hearty

Tomatoes, cucumber, bell pepper – Crisp and refreshing

Red onion – Adds sharpness and color

Feta cheese – Salty, creamy contrast (skip for vegan)

Fresh parsley – Optional, but adds herbal freshness

Lemon vinaigrette – A tangy blend of lemon, olive oil, garlic, and oregano

Pro Tips Before You Start

Rinse quinoa well – Removes bitterness

Toast it dry – For extra nutty flavor

Let quinoa cool – Before mixing for best texture

Shake or whisk dressing – Until fully emulsified

Chill before serving – Flavor intensifies as it sits

How to Make Greek Quinoa Salad

Step 1: Cook the Quinoa
Rinse ½ cup quinoa, toast in a dry pot (optional), then add ¾ cup water.

Bring to a boil, cover partially, and simmer 12–13 minutes.

Fluff and season with salt and pepper.

Step 2: Cool the Quinoa
Transfer to a bowl and let it cool to room temperature.

Step 3: Prep Veggies
Chop tomatoes, cucumber, bell pepper, red onion, and parsley.

Step 4: Make the Dressing

Whisk together lemon juice, olive oil, vinegar, garlic, oregano, salt, and pepper until combined.

Step 5: Assemble the Salad
Combine quinoa, chickpeas, veggies, and parsley in a large bowl.

Pour in the dressing and toss well.

Step 6: Add Feta and Serve
Top with ½ cup crumbled feta. Serve immediately or chill for later.

What to Serve With Greek Quinoa Salad

Grilled chicken or shrimp – For extra protein

Warm pita bread or hummus – Classic pairing

Stuffed grape leaves or olives – For a full Greek platter

Lentil soup – Cozy and complementary

Variations / Substitutions

Make it vegan – Omit feta or use plant-based alternative

Add olives – For briny depth

Swap chickpeas for white beans – Equally satisfying

Use couscous or bulgur – Instead of quinoa

Add spinach or arugula – For more greens

Storage & Meal Prep Tips

Fridge life – Keeps well for 3–4 days

Dressing – Can be made ahead and stored separately

Meal prep containers – Great for work lunches

Best served cold or at room temp – No reheating needed

FAQs

Can I make this salad ahead of time?
Yes! In fact, the flavor gets better as it sits.

Is quinoa gluten-free?
Yes, it’s naturally gluten-free and a great grain alternative.

What if I don’t have apple cider vinegar?
Use red wine vinegar or even white wine vinegar instead.

Can I use canned lentils instead of chickpeas?
Definitely! They make a great protein substitute.

What if I don’t like raw onion?
Use less or soak it in cold water for 10 minutes to mellow the flavor.

Final Thoughts

This Greek Quinoa Salad is colorful, zesty, and super satisfying.

Whether you’re prepping it for weekday lunches, enjoying it at a picnic, or serving it as a vibrant side dish, it’s a fresh and healthy recipe that fits any occasion.