This is the salad dreams are made of... Simple, fresh, hearty and packed with all the best Mediterranean flavors. Plus it's super easy to assemble, adaptable to tastes and perfect for any occasion -- lunch, dinner, meal prep or feeding a crowd.
Greek Chickpea Salad with Spinach + Quinoa
Easy, Savory and DELISH!
By now you know we love a good Greek Salad!
All year long we make our Greek Chickpea Salad which is simple, fresh and packed with all the best Mediterranean flavors.
So many of you have been making this salad too and sharing how versatile it is. You can add or skip ingredients based on what you have in the house and it still tastes great!
So here I’m showing you one of my go to adaptations. I simply added spinach and quinoa to make it heartier and even more satisfying.
It is all my favorite flavors and it’s super easy to whip up!
It’s just 10 real, whole food ingredients all tossed in the yummiest Lemony Vinaigrette
The basics… canned chickpeas, cucumbers, cherry tomatoes, red onion, yellow pepper, kalamata olives, creamy feta and fresh parsley all tossed in a yummy Lemony Vinaigrette. The adds ons… fresh baby spinach and quinoa.
Savory, a touch tangy and DELISH!
Super easy to make, it makes a large quantity so perfect for a party or meal prep.
And it’s hearty so it stays fresh for days… if you want it to be super fresh, add in the spinach and quinoa when ready to serve!
Hope you love it as much as we do!
Scroll down for recipe and leave me a comment if you try it.
Simple, fresh, hearty and packed with all the best Mediterranean flavors! Perfect for any occasion -- light meal, as a side dish or served alongside brunch. Makes a large quantity and stays fresh for days.
Author: Healthy Gluten-Free Family
Recipe type: Salads, Sides, Veggies
Cuisine: Gluten-free, Vegetarian, Vegan
Serves: 7-8 cups
Basic Greek Chickpea Salad
2 cups cucumber, sliced and quartered (we used English Cucumbers)
1 can of chickpeas, drained and rinsed
1 cup yellow bell pepper, diced
1½ cups cherry tomatoes, halved
1 cup red onion, diced
½ cup kalamata olives, halved
½ cup crumbled feta cheese
¼ cup fresh parsley, chopped
2 cups fresh baby spinach
2 cups cooked quinoa
Lemony Vinaigrette (Makes about ½ cup)
¼ cup olive oil
2 tablespoons fresh lemon juice
1½ tablespoons red wine vinegar
1 teaspoon dijon mustard
½ teaspoon dried oregano
⅛ teaspoon kosher salt (or more to taste)
⅛ teaspoon pepper (or more to taste)
In a liquid measuring cup or small bowl, whisk all ingredients until well combined. Set aside. Note any extra dressing saves well in the refrigerator for several days in a sealed jar.
Basic Greek Chickpea Salad
Place all ingredients except parsley in a large bowl. Pour dressing over salad to taste and toss to combine. Stir in parsley.
Adding in Spinach and quinoa
Option 1: Add the entire amount of spinach and quinoa to the salad, toss to combine and enjoy! The spinach stays fresh and doesn't wilt for about a day or two.
Option 2: If only eating half the salad at a time, divide the salad in ½ (approximately 3 cups) and add 1 cup quinoa and 1 cup spinach, toss to combine and serve. Save the second half of the salad in a sealed container in the refrigerator and add the second cup of spinach and quinoa when ready to serve so that it's super fresh!
Hi! My name is Karen, and I’m the mom in our Healthy Gluten-Free Family. My posts and pictures here and on Instagram, Pinterest, Facebook and Twitter are labors of love that allow me to share a very personal journey with you, one our family has taken together — learning, experimenting and sharing how to raise a healthy happy gluten-free family. Read more ...