Quinoa Chickpea Greek Salad
Prep time
Cook time
Total time
Yield: 4 large servings or 8 side servings
  • 1 C dry quinoa, cooked in 2 C chicken or vegetable stock
  • 1 can chickpeas(approx. 2 C)
  • 5 C of your favorite Greek salad vegetables, cucumbers, tomatoes, sweet peppers, onions, olives, etc.
  • ½ - ¾ Greek Salad Dressing (recipe below)
  • Fresh herbs as desired
  • Feta cheese as desired
  1. Cook the quinoa in stock for 15 minutes or until tender. Set aside to cool while preparing the other ingredients.
  2. Drain and rinse the chickpeas and add to a large bowl.
  3. Cut the vegetables into small bite sized pieces and add to the bowl.
  4. Add the at least mostly cooled quinoa and the dressing and any other ingredients you'd like, like fresh herbs or feta cheese.
  5. Stir all ingredients together and enjoy!
This salad can be served immediately but is also good even after a few days in the fridge so it can be made ahead.
Recipe by Food Doodles at http://fooddoodles.com/2015/06/17/quinoa-chickpea-greek-salad/