Greek Quinoa Salad with Chickpeas, Crisp Vegetables and Lemon Dressing

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Greek Quinoa Salad
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My Big Fat Greek Quinoa Salad

This bright, crunchy salad is perfect for easy lunches, simple weeknight dinners, or your next backyard cookout. My Big Fat Greek Quinoa Salad brings together fluffy quinoa, crisp fresh vegetables, and a lemony Greek inspired dressing in one big colorful bowl.

The playful title is a nod to the movie, and the salad itself lives up to the big, bold promise. Every bite is fresh and bold, with tangy olives, juicy tomatoes, and cool cucumber against a backdrop of hearty quinoa and protein packed chickpeas.

Greek Quinoa Salad, My Big Fat Greek Quinoa Salad this …

It is the kind of dish that works hard for you. Serve it as lunch or dinner during the week, or set it out as a side next to grilled chicken or fish. Because it travels so well, it is a natural fit for meal prep, picnics, cookouts, and potlucks, and the bright colors look beautiful on any table.

One of the best things about this salad is how flexible it is for different diets. As written, it suits gluten free, vegan, and vegetarian eaters, which makes it an easy choice when you are cooking for a crowd with mixed needs.

There is no mayo, no cheese, and no fuss in the base recipe, just simple whole ingredients tossed in a bright homemade dressing.

If you are new to quinoa salads, this is a great place to start. The method is simple, the ingredients are easy to find, and the whole recipe comes together in about 25 minutes. Grab a big bowl, chop your vegetables, and get ready for a salad that eats like a meal.

Greek Quinoa Salad, My Big Fat Greek Quinoa Salad
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Simple Ingredients To Start

Here is the best part. This salad is built from simple, everyday ingredients you can find at any grocery store. Nothing fancy, nothing hard to pronounce. Let’s walk through each one and why it earns its place in the bowl.

  • Quinoa: Quinoa is the hearty base. You will need 3 cups of cooked, cooled quinoa, which comes from 1 cup of dry quinoa cooked with 2 cups of water and a pinch of salt.
  • Chickpeas: Chickpeas, also called garbanzo beans, add fiber and plant based protein that make this salad filling enough for lunch or dinner. Use one 14.5 oz can, drained and rinsed.
  • Bell pepper: Bell pepper brings sweetness and crunch, and any color works. Yellow is a bright, sunny pick, and red or orange add gorgeous color too. Dice one bell pepper, which gives you about 1 cup. For the brightest bowl, pair a yellow pepper with colorful cherry tomatoes.
  • Baby tomatoes: Baby tomatoes add juicy pops of color. Grape or cherry tomatoes both work well. Halve 1 cup of them so every piece catches a little dressing.
  • Cucumber: Cucumber keeps everything cool and crisp. You will need 1 cup, diced. English or Persian cucumbers are a great choice because they have thinner skin and smaller seeds.
  • Kalamata olives: Kalamata olives bring that tangy, briny Greek flavor. Slice 1/3 cup. If Kalamatas are not your thing, black olives can stand in. Pitted olives keep the prep easy.
  • Red onion: Red onion adds a sharp, savory bite. Keep it finely minced, just 1/4 cup, because a little goes a long way and a big chunk can overpower the bowl.
  • Fresh herbs: Fresh herbs brighten everything up. Use 2 to 3 tablespoons of minced fresh basil, or 1 tablespoon of fresh oregano if that is what you have on hand. Fresh parsley is another easy option.
  • Dressing: The dressing is intentionally simple and made from pantry staples: 2 tablespoons olive oil, 4 tablespoons fresh lemon juice (that is the juice of 1 lemon), 1 tablespoon red wine vinegar, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper.

See? Nothing complicated. Because every component is already chopped, this is also a wonderful salad to serve a la carte for kids: set the toppings in little bowls and let everyone build their own.

More Mix Ins To Try

Once you have the base down, feel free to play. These mix ins are optional, but they are fun ways to change things up.

Greek Quinoa Salad, More Mix-Ins To Try
  • Avocado: creamy cubes add richness.
  • Feta: salty crumbles for a classic Greek touch.
  • Other olives: mix in green or black olives for variety.
  • Spinach or kale: a handful of greens stretches the salad further.
  • Artichoke hearts: briny and tender, they fit right in.
  • Grilled chicken: the favorite protein boost. Pile it on top for extra staying power. Just note that chicken means the salad is no longer vegan.

How To Make This Greek Quinoa Salad, Step By Step

Four easy steps stand between you and this salad. Here is how it comes together.

  1. Make the dressing. In a small bowl or jar, combine the olive oil, lemon juice, red wine vinegar, salt, and pepper. Stir until well combined. Good news for planners: the dressing can be made 1 to 2 days in advance and kept in the fridge.
  2. Combine the salad. In a large bowl, add the cooked cooled quinoa, chickpeas, bell pepper, tomatoes, cucumber, olives, red onion, and fresh herbs.
  3. Dress it. Drizzle the dressing over the salad and gently stir until everything is evenly coated and well blended.
  4. Taste and adjust. Taste the salad and add more salt, pepper, herbs, or lemon juice as you like. Serve right away, or store leftovers in an airtight container in the fridge for 3 to 4 days.

How to cook the quinoa: If you still need to cook your quinoa, rinse 1 cup of uncooked quinoa and add it to a saucepan with 2 cups of water and a pinch of salt.

Bring it to a boil, then cook uncovered for 5 minutes. Turn off the heat, cover the pan, and let the quinoa steam for 15 minutes. Fluff it with a fork and let it cool completely before assembling the salad. Warm quinoa will soften the vegetables, so patience pays off here.

From start to finish, the recipe takes about 25 minutes of prep for a total of 25 minutes, and it makes 7 cups of salad.

Greek Quinoa Salad, How To Make This Greek Quinoa Salad, Step By Step

More yummy Salads To Try

The source for this recipe also points readers to three other salads: a gluten free pasta salad, a rainbow fruit salad, and a vegan broccoli salad made without mayonnaise. Each one is fresh, simple, and perfect for warm weather tables.

Greek Quinoa Salad, More yummy Salads To Try
Greek Quinoa Salad, More yummy Salads To Try

Looking for more ideas in the same spirit? If quinoa is your thing, the Lemon Chili Shrimp Quinoa Bowls are another bowl worth trying. And for a crisp, refreshing side on hot days, the Cucumber Watermelon Salad With Feta is a lovely pick.

Greek Quinoa Salad, More yummy Salads To Try

Ingredients

Here is everything you need, pulled straight from the recipe card.

For The Quinoa Salad

  • 3 cups cooked quinoa, cooled (from 1 cup dry quinoa)
  • 1 (14.5 oz) can chickpeas, drained and rinsed
  • 1 bell pepper, diced (about 1 cup)
  • 1 cup baby tomatoes, halved
  • 1 cup cucumber, diced (English cucumber is a great pick)
  • 1/3 cup Kalamata olives, sliced
  • 1/4 cup red onion, finely minced
  • 2 to 3 tablespoons fresh basil, minced (or 1 tablespoon fresh oregano)

For The Dressing

  • 2 tablespoons olive oil
  • 4 tablespoons fresh lemon juice (the juice of 1 lemon)
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper

A quick note on the quinoa: cook 1 cup of dry quinoa with 2 cups of water and a pinch of salt to get your 3 cups cooked. Let it cool fully before you toss everything together.

Instructions

  1. First, make the dressing. In a small bowl or jar, combine the olive oil, lemon juice, red wine vinegar, salt, and pepper. Stir to combine well. The dressing can be made 1 to 2 days in advance.
  2. Combine the salad ingredients. In a large bowl, combine the cooked cooled quinoa, chickpeas, bell pepper, tomatoes, cucumber, olives, red onion, and fresh herbs.
  3. Drizzle the dressing over the salad and gently stir to combine until everything is evenly coated and well blended.
  4. Taste and adjust. Taste the salad and add more salt, pepper, herbs, or lemon juice as desired. Enjoy right away, or store leftovers in an airtight container in the fridge for 3 to 4 days.

Notes

A few practical tips to help this salad turn out its best every time.

  • Cook the quinoa right: rinse 1 cup of uncooked quinoa, then add it to a saucepan with 2 cups of water and a pinch of salt. Boil uncovered for 5 minutes, turn off the heat, cover, and steam for 15 minutes. Fluff with a fork and cool completely. Starting with cool quinoa keeps the vegetables crisp.
  • Brightest bowl: reach for a yellow bell pepper and colorful cherry tomatoes.
  • Make it ahead: the dressing can be mixed 1 to 2 days in advance, and the finished salad keeps for 3 to 4 days in an airtight container in the fridge. It is a true meal prep friend.
  • Kid friendly serving: set the toppings out in little bowls and let everyone build their own salad.
  • Protein boosts: crumbled feta or diced grilled chicken add extra protein. Note that chicken means the dish is no longer vegan.
  • Quinoa swap: if quinoa is not your thing, you can double the dressing and toss it with orzo instead. Use gluten free orzo to keep the dish gluten free.

Recipe details

  • Prep time: 25 minutes
  • Total time: 25 minutes
  • Yield: 7 cups of salad
  • Serving size: 1 heaping cup
  • Category: Salad
  • Cuisine: Mediterranean
  • Diet: gluten free, vegan, and vegetarian as written

Nutrition per 1 heaping cup serving: 332 calories, 30.2 g carbohydrates, 6.7 g protein, 9.9 g fat, 1 g saturated fat, 5.4 g fiber, 3.3 g sugar, 374.2 mg sodium, 0 mg cholesterol.

This recipe is adapted from the original My Big Fat Greek Quinoa Salad recipe by One Lovely Life.

FAQs

Should quinoa be cooled before making Greek quinoa salad?

Yes. Cool the quinoa completely before combining it with the vegetables, because warm grains release steam that softens the cucumbers and tomatoes and dulls the fresh herbs. Cook 1 cup of dry quinoa to get the 3 cups of cooked, cooled quinoa the recipe calls for. Spread the cooked quinoa out so it cools faster, then fluff it gently with a fork before mixing.

Can you meal prep Greek quinoa salad?

Yes, it is an excellent meal prep option. Store the finished salad in an airtight container in the refrigerator for 3 to 4 days, and make the dressing 1 to 2 days in advance for even easier assembly. The flavors actually improve after a short rest, so a 30 minute chill before serving works well. For the freshest taste, refresh leftovers with a squeeze of lemon before packing lunches.

Is Greek quinoa salad gluten-free?

Yes. Quinoa is naturally gluten-free, and the recipe is labeled gluten-free, so this Greek quinoa salad fits a gluten-free diet as written. It is also vegan as written, since the base is quinoa, chickpeas, vegetables, and a lemon and red wine vinegar dressing. If you swap in orzo instead of quinoa, use a certified gluten-free orzo to keep the dish gluten-free.

How do you keep Greek quinoa salad from getting soggy?

Start with fully cooled, fluffy quinoa so excess steam does not soften the vegetables. Choose English or Persian cucumbers, which release less water than large slicing cucumbers, and cut everything into small, even pieces that match the size of the grains. Drain the canned chickpeas well and taste before adding extra salt, since the Kalamata olives already add sodium. If liquid collects in the bowl, serve with a slotted spoon or drain a little before packing leftovers.
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Greek Quinoa Salad

My Big Fat Greek Quinoa Salad

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My Big Fat Greek Quinoa Salad This bright, crunchy salad is perfect for easy lunches, simple weeknight dinners, or your next backyard cookout. My Big Fat Greek Quinoa Salad brings together fluffy quinoa, crisp fresh vegetables, and a lemony Greek inspired dressing in one big colorful bowl.

  • Total Time: 25 min
  • Yield: 7 cups salad 1x

Ingredients

Scale

For The Quinoa Salad
3 cups cooked quinoa, cooled (from 1 cup dry quinoa)
1 (14.5oz) can chickpeas, drained and rinsed
1 bell pepper, diced (about 1 cup)
1 cup baby tomatoes, halved
1 cup cucumber, diced
1/3 cup Kalamata olives, sliced
1/4 cup red onion, finely minced
2–3 Tablespoons fresh basil, minced (or 1 Tablespoon fresh oregano)

For The Dressing
2 Tablespoons olive oil
4 Tablespoons fresh lemon juice, juice of 1 lemon
1 Tablespoon red wine vinegar
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

Instructions

Instructions
1-First, make the dressing: First, make the dressing. In a small bowl or jar, combine olive oil, lemon juice, vinegar, salt, and pepper. Stir to combine well. (Dressing can be made 1-2 days in advance)
2-Combine salad ingredients: Combine salad ingredients. In a large bowl, combine cooked cooled quinoa, chickpeas, bell pepper, tomatoes, cucumber, olives, onion, and fresh herbs.
3-Drizzle the dressing over the salad and: Drizzle the dressing over the salad and gently stir to combine until everything is evenly coated and well-blended.
4-Taste and adjust: Taste and adjust. Taste the salad and add more salt, pepper, herbs, or lemon juice, as desired. Enjoy right away or store leftovers in an airtight container in the fridge 3-4 days.

Last Step:

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  • Prep Time: 25 min
  • Method: mixed

Nutrition

  • Serving Size: 1 heaping cup salad
  • Calories: 332
  • Sugar: 3.3 g
  • Sodium: 374.2 mg
  • Fat: 9.9 g
  • Saturated Fat: 1 g
  • Carbohydrates: 30.2 g
  • Fiber: 5.4 g
  • Protein: 6.7 g
  • Cholesterol: 0 mg

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