Greek Quinoa Salad with Chickpeas and Lemon Dressing: A Cozy Summer Celebration
As the sun begins to warm the earth and the flowers bloom in brilliant colors, my thoughts drift to those lazy summer afternoons spent lounging in the backyard, savoring the flavors of fresh, vibrant ingredients. Today, I want to share a recipe that encapsulates that cozy feeling: Greek Quinoa Salad with Chickpeas and Lemon Dressing. This delightful salad is not just a perfect addition to your picnic basket or a vibrant dish for your weeknight dinner; it’s a joyful medley of creamy feta, crisp vegetables, and zesty lemon dressing that will fill your kitchen with the essence of summer. This is a recipe you’ll want to pin for later!
Why You’ll Love This Recipe
- Quick and Easy: Perfect for busy weeknights or those days when you don’t want to spend hours in the kitchen.
- No-Bake: Say goodbye to heating up your kitchen! This salad is fresh, no cooking required.
- Crowd-Pleasing Flavor: It’s a sure hit at potlucks and family gatherings, bringing smiles with every bite.
- Nutritious and Filling: Packed with plant-based protein from quinoa and chickpeas, it’s a wholesome choice.
- Versatile Ingredients: Customizable for picky eaters or seasonal ingredients. Add your favorites!
Ingredients You’ll Need for Greek Quinoa Salad with Chickpeas and Lemon Dressing
Gather these simple ingredients to create your beautiful, vibrant salad:
- 1½ cups cooked quinoa (store-bought pre-cooked or home-cooked)
- 1 can chickpeas (15 oz / 400 g – rinsed – or 1½ cups / 230 g cooked chickpeas)
- 1 small cucumber (diced)
- 2 cups cherry tomatoes (halved)
- ½ green bell pepper (diced)
- ½ red onion (finely diced)
- ½ cup olives (pitted, halved if large)
- ½ cup feta cheese (crumbled, preferably in brine)
- 4 tablespoons olive oil (extra virgin)
- 3 tablespoons lemon juice (or red wine vinegar)
- 1 teaspoon lemon zest (optional but nice)
- 1 tablespoon mustard (yellow or Dijon)
- 1 tablespoon honey (or maple syrup)
- 1½ teaspoons dried oregano
- ½ teaspoon salt (start light, feta is salty)
- ⅛ teaspoon black pepper
Let’s Make It Together
Making this Greek Quinoa Salad is a breeze! Follow these simple, comforting instructions:
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Make the dressing: In a large bowl, add 4 tablespoons olive oil, 3 tablespoons lemon juice, 1 teaspoon lemon zest, 1 tablespoon mustard, 1 tablespoon honey, 1½ teaspoons dried oregano, ½ teaspoon salt, and ⅛ teaspoon black pepper. Whisk well until smooth and adjust seasoning to your taste.
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Marinate the chickpeas: Add the rinsed and drained chickpeas to the bowl with the dressing. Toss gently to coat and set aside while you prepare the vegetables.
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Prep the vegetables: Dice the cucumber and green bell pepper, halve the cherry tomatoes and olives, and finely dice the red onion. Add all of these beautiful colors into the bowl with the chickpeas.
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Finish the salad: Gently fold in the cooked quinoa and crumbled feta cheese. Toss everything together until well combined. Serve immediately, or cover and chill for later enjoyment.
Delicious Variations to Try
Feel free to switch things up! Here are some delightful variations for your Greek Quinoa Salad:
- Add Avocado: For a creamy twist, dice in a ripe avocado before serving.
- Nutty Flavor: Toss in a handful of toasted almonds or walnuts for a delightful crunch.
- Protein Boost: Throw in diced grilled chicken or shrimp for a heartier meal.
- Herbful Depth: Experiment with fresh herbs like basil or parsley for extra freshness.
Chef Emma’s Helpful Tips
To help you make the most of this delicious recipe, here are some of my best kitchen secrets:
- Make-Ahead Magic: This salad tastes even better the next day. Make it in advance and let the flavors meld overnight in the fridge!
- Ingredient Swaps: If you don’t have feta, crumbled goat cheese works wonderfully too. And any bell pepper color will work—get creative!
- Slicing Trick: Use a sharp knife to dice your veggies easily, and if you want perfectly round cherry tomatoes, use kitchen shears!
- Storage Suggestions: Store leftovers in an airtight container in the fridge for up to 3 days. Enjoy it cold or at room temperature.
What’s Inside – Nutrition Breakdown
For those watching their nutrition, here’s a breakdown per serving (assuming 4 servings total):
- Serving Size: 1 cup
- Calories: 320
- Carbohydrates: 37g
- Sugar: 5g
- Fat: 15g
- Protein: 10g
- Sodium: 500mg
Frequently Asked Questions
Here are some most commonly asked questions about this delightful Greek Quinoa Salad:
- Can I make this ahead? Yes, this salad is perfect for meal prep! It gets better as it sits.
- Can I use different ingredients? Absolutely! Feel free to tailor the recipe to your taste or what you have on hand.
- How do I store leftovers? Store in an airtight container in the fridge for up to 3 days for best flavor.
- How long does it last? Best enjoyed within a few days, but can last up to a week if stored properly.
A Cozy Closing Note
This Greek Quinoa Salad with Chickpeas and Lemon Dressing is more than a recipe; it’s a celebration of fresh, wholesome ingredients and the joy of sharing delicious food with loved ones. It’s a dish that brings color to your table and smiles to your gatherings. Save this recipe to your healthy meal ideas board so it’s ready when you need a cozy treat! Enjoy each and every bite, and happy cooking!
Greek Quinoa Salad with Chickpeas and Lemon Dressing
Ingredients
Salad Ingredients
- 1½ cups cooked quinoa store-bought pre-cooked or home-cooked
- 1 can chickpeas (15 oz / 400 g), rinsed or 1½ cups / 230 g cooked chickpeas
- 1 small cucumber diced
- 2 cups cherry tomatoes halved
- ½ cup olives pitted, halved if large
- ½ cup feta cheese crumbled, preferably in brine
Dressing Ingredients
- 4 tablespoons olive oil extra virgin
- 3 tablespoons lemon juice or red wine vinegar
- 1 teaspoon lemon zest optional but nice
- 1 tablespoon mustard yellow or Dijon
- 1 tablespoon honey or maple syrup
- 1½ teaspoons dried oregano
- ½ teaspoon salt start light, feta is salty
- ⅛ teaspoon black pepper
Instructions
Dressing Preparation
- In a large bowl, add 4 tablespoons olive oil, 3 tablespoons lemon juice, 1 teaspoon lemon zest, 1 tablespoon mustard, 1 tablespoon honey, 1½ teaspoons dried oregano, ½ teaspoon salt, and ⅛ teaspoon black pepper. Whisk well until smooth and adjust seasoning to your taste.
Marinating
- Add the rinsed and drained chickpeas to the bowl with the dressing. Toss gently to coat and set aside while you prepare the vegetables.
Vegetable Preparation
- Dice the cucumber and green bell pepper, halve the cherry tomatoes and olives, and finely dice the red onion. Add all these beautiful colors into the bowl with the chickpeas.
Salad Assembly
- Gently fold in the cooked quinoa and crumbled feta cheese. Toss everything together until well combined. Serve immediately, or cover and chill for later enjoyment.
