Greek Quinoa Salad with Chickpeas and Lemon Dressing

This Greek quinoa salad is an easy, satisfying meal made with familiar Mediterranean ingredients that comes together quickly and tastes fresh, balanced, and filling.

For more easy salads, try our Mediterranean bulgur salad, dense chickpea sweet potato salad, chickpea cucumber salad, and lucky black eyed peas salad.

Greek quinoa salad in a large bowl with quinoa chickpeas vegetables and feta.

Why you’ll love this Greek quinoa salad!

This Greek quinoa salad is the kind of recipe Louise and I make when we want something fresh, filling, and easy—but still satisfying enough to be dinner 🥗. It’s packed with crisp veggies, chickpeas, olives, and feta, so every bite tastes bright and savory.

While it’s not 100% authentic, we love going back to classic Greek ingredient combinations and riffing on them at home. Adding quinoa turns a simple Greek salad into a Greek-style quinoa salad that feels more like a real meal, not just a side 🍋.

The lemony dressing and oregano pull everything together, and the feta melts in just a little as you toss—so the flavor spreads through the whole bowl 🫒.

It’s nutritious, naturally fiber-rich and protein-rich, and a simple way to enjoy a Mediterranean-leaning dinner you can make any night of the week.

Ingredients

Full ingredients and substitutions are in the recipe box below.

Quinoa: light, fluffy, and filling. We often use store-bought pre-cooked quinoa for convenience—it comes in handy packets and saves time. You can also cook quinoa at home if you prefer.
Chickpeas: add texture and plant-based protein. Canned or jarred chickpeas are convenient and work perfectly; dried chickpeas cooked from scratch are great too if you like to plan ahead.
Cucumber: brings crunch and freshness. English cucumber is mild; substitute chopped celery or fennel for a sharper bite.
Cherry tomatoes: juicy and sweet. Grape tomatoes or chopped ripe tomatoes work just as well.
Green bell pepper: crisp and slightly bitter. Swap with yellow pepper or diced zucchini for a softer flavor.
Red onion: adds bite and color. Shallots are a good substitute, or soak the onion briefly to mellow it.
Olives: salty and savory. Kalamata are classic, but green olives or capers also work nicely.
Feta cheese: creamy and tangy, perfect for a quinoa salad with feta. Substitute shaved pecorino or a dairy-free feta if needed.
Extra virgin olive oil: the base of the dressing. Avocado oil works in a pinch.
Lemon: brightens everything. Red wine vinegar is a good backup.
Mustard: adds balance. Dijon or yellow both work.
Honey or maple syrup: softens acidity. Sugar or agave are fine alternatives.
Dried oregano: classic Mediterranean flavor. Italian seasoning or fresh oregano are good swaps.

Greek quinoa salad on a large platter with quinoa chickpeas vegetables and feta.

How to Make Greek Quinoa Salad

Step 1: Make the lemon dressing

Add the olive oil, lemon juice, lemon zest, mustard, honey or maple syrup, oregano, salt, and black pepper to a large mixing bowl.
Whisk until smooth and well blended. Taste and adjust if needed. This bright dressing gives the salad its fresh, balanced flavor.

Step 1 Lemon dressing whisked in a large bowl with olive oil mustard and oregano.

Step 2: Marinate the chickpeas

Add the chickpeas to the bowl with the dressing.
Toss gently so they are fully coated.
Let them sit while you prep the vegetables. This small step adds flavor and helps reduce any canned taste.

Step 2 Chickpeas coated in lemon dressing resting in a mixing bowl.

Step 3: Prep the vegetables

Dice the cucumber and green bell pepper.
Cut the cherry tomatoes and olives in half.
Thinly slice the red onion.
Add all the vegetables to the bowl with the chickpeas.

Step 3 Chopped cucumber tomatoes pepper onion and olives in the bowl with the dressing.

Step 4: Assemble the salad

Add the cooked quinoa and crumbled feta to the bowl.
Toss gently until everything is evenly mixed. The feta will break up slightly, which helps spread flavor through the whole salad.
Serve right away, or chill for later.

Mixed Greek quinoa salad with dressing evenly coating vegetables and grains.

Tips

Season lightly at first: Feta and olives are salty, so start with less salt and adjust after mixing.
For mixed diets: If you’re cooking for mixed diets, add the feta at the table so everyone can serve themselves.
If using lemon zest, zest the lemon first, then cut it and squeeze the juice. Unwaxed or organic lemons are best, especially when using the zest.
Rinse to reduce sodium: If you follow a low-sodium diet, rinse chickpeas well under running water, and briefly rinse feta to reduce saltiness.
Let it rest: A short rest in the fridge helps the flavors blend and taste more balanced.
Cut evenly: Similar-size pieces make the salad easier to eat and better mixed.
Taste before serving: A final squeeze of lemon or drizzle of olive oil can brighten everything.

Frequently Asked Questions

How to store this Greek quinoa salad?

Store it in an airtight container in the fridge for up to 3 days. The flavors settle nicely as it rests.

Can I make this ahead of time?

Yes. You can prepare it a few hours ahead and refrigerate. If possible, add the feta just before serving.

Can I cook the quinoa from scratch instead of using pre-cooked?

Absolutely. Home-cooked quinoa works great—just let it cool before adding it to the salad.

Does this work as a vegetarian quinoa salad for dinner?

Yes. With chickpeas, quinoa, and feta, it’s filling enough to enjoy as a simple main.

What makes the dressing taste so good?

The balance of lemon, olive oil, and oregano creates a bright dressing that coats every bite. The honey and mustard add gentle sweetness and depth, and help the dressing cling to the chickpeas instead of sliding to the bottom of the bowl.

Can I adjust the vegetables?

Definitely. This salad is flexible—use what you have and keep the cuts small and even.