Greek Quinoa Salad with Chickpeas and Lemon Dressing
Servings: 4 people
- 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
Dressing
- 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
- Make the dressing: 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 to a large bowl.Whisk well until smooth. Taste and adjust if needed.
- Marinate the chickpeas: Add 1 can chickpeas (rinsed and well drained) to the bowl with the dressing.Toss gently so they are coated. Set aside while you prepare the vegetables.
- Prep the vegetables: Dice 1 small cucumber and ½ green bell pepper.Cut 2 cups cherry tomatoes and ½ cup olives in half.Thinly dice ½ red onion.Add everything to the bowl.
- Finish the salad: Add 1½ cups cooked quinoa and ½ cup feta cheese.Toss gently until well mixed.Serve right away, or cover and chill for later.
Substitutions
- Quinoa → Bulgur, farro, couscous, or rice
- Chickpeas → Cannellini beans, butter beans, or cooked lentils
- Cucumber → Chopped celery or shaved fennel
- Cherry tomatoes → Grape tomatoes or chopped ripe tomatoes
- Green bell pepper → Yellow bell pepper or diced zucchini
- Red onion → Shallots or mild white onion
- Olives → Green olives or capers
- Feta cheese → Shaved pecorino or dairy-free feta
- Extra virgin olive oil → Avocado oil
- Lemon → Red wine vinegar or white wine vinegar
- Mustard → Dijon mustard or yellow mustard
- Honey or maple syrup → Sugar or agave
- Dried oregano → Italian seasoning or fresh oregano
- Go light on salt: Feta and olives add plenty. Adjust at the end.
- Mixed diets? Add feta at the table and let everyone choose.
- Zest first: Zest the lemon before juicing. Unwaxed lemons are best.
- Lower sodium (optional): Rinse chickpeas and briefly rinse feta if needed.
- Let it rest: A short chill helps flavors blend.
- Cut evenly: Similar pieces mix and eat better.
- Taste last: Finish with lemon or olive oil if needed.
