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Quinoa Chickpea Greek Salad

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4 large servings or 8 side servings
Author Heidi @ Food Doodles


  • 1 cup dry quinoa cooked in 2 C chicken or vegetable stock
  • 1 can chickpeas approx. 2 C
  • 5 cups of your favorite Greek salad vegetables cucumbers, tomatoes, sweet peppers, onions, olives, etc.
  • 1/2 - 3/4 of the whole recipe 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!

Recipe Notes

This salad can be served immediately but is also good even after a few days in the fridge so it can be made ahead.