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Overhead shot of quinoa salad with chickpeas, bell pepper, tomatoes, cucumber, olives, red onion, and basil.

Greek Quinoa Salad

Tossed with lemon-herb dressing, this Greek quinoa salad combines chickpeas, bell pepper, tomatoes, cucumber, olives, and fresh basil.
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Prep Time 25 minutes
Total Time 25 minutes
Course Salad
Cuisine Mediterranean
Servings 7 servings
Calories 330 kcal

Ingredients
  

  • 3 cups cooked, cooled quinoa (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 diced cucumber (I like English cucumber)
  • 1/3 cup Kalamata olives, sliced
  • 1/4 cup finely minced red onion
  • 2-3 tablespoons fresh basil, minced or 1 tablespoon fresh oregano
  • 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
 

  • Whisk Dressing Ingredients:

    Prepare dressing: In a small bowl or jar, whisk together olive oil, lemon juice, vinegar, salt, and pepper until well combined. (Dressing may be prepared 1-2 days ahead.)

  • Combine Salad Ingredients:

    Assemble salad: In a large bowl, combine cooked cooled quinoa, chickpeas, bell pepper, tomatoes, cucumber, olives, onion, and fresh herbs.

  • Toss with Dressing:

    Pour dressing over salad and toss gently to coat all ingredients evenly.

  • Adjust Seasoning:

    Season to taste: Adjust with additional salt, pepper, herbs, or lemon juice as desired. Serve immediately or refrigerate leftovers in an airtight container for up to 3-4 days.
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