Greek Chickpea Salad with Spinach + Quinoa

This simple salad is fresh, hearty and packed with all the best Mediterranean flavors.

Greek Chickpea Salad with Spinach + Quinoa

Savory, a touch tangy and DELISH!

Dressed up our favorite Greek Chickpea Salad for Fall with the addition of spinach and quinoa.  This simple salad is fresh, hearty and packed with all the best Mediterranean flavors.

So many of you have been making this salad 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.

The basics… Chickpeas, cucumbers, cherry tomatoes, red onion, yellow pepper, kalamata olives, creamy feta and fresh parsley all tossed in a yummy Lemony Vinaigrette.  The Fall 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!

Scroll down for recipe and leave  me a comment if you try it.

Recipe

Greek Chickpea Salad with Spinach + Quinoa
 
Prep time
Total time
 
We dressed up our favorite Greek Chickpea Salad for Fall! With the addition of spinach and quinoa it is still fresh and delicious but a little heartier. ! Perfect for any occasion -- light meal, as a side dish or served alongside brunch. Makes a large quantity and stays fresh for days.
Author:
Recipe type: Salads, Sides, Veggies
Cuisine: Gluten-free, Vegetarian, Vegan
Serves: 7-8 cups
Ingredients
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
Add ons
  • 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)
Instructions
Lemony Vinaigrette
  1. 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
  1. 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
  1. 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.
  2. 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!

 

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