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Colorful quinoa chickpea salad served in a large white bowl

Quinoa Chickpea Salad (With Feta and Marinated Chickpeas)

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4 - 6 people
Author: Nico Pallotta

  • 3 cups (500 g) cooked quinoa (I like ready-to-eat quinoa pouches, or cook 1 cup (180 g) uncooked quinoa according to the package directions)
  • 1 can chickpeas 15 oz / 400 g or 1½ cups / 230 g cooked chickpeas
  • 2 cups (300 g) cherry tomatoes halved
  • 1½ cup (200 g) cucumber diced
  • ¾ cup (100 g) corn kernels canned, frozen, or fresh
  • ½ cup (65 g) olives pitted
  • ½ red onion chopped
  • ⅓ cup (1 handful) parsley chopped
  • ¾ cup (110 g) feta cheese diced or crumbled
  • 1 ripe avocado optional

For the Dressing

  • 4 tablespoons extra virgin olive oil
  • 3 tablespoons lemon juice or apple cider vinegar
  • 1 tablespoon mustard American or Dijon
  • 1 tablespoon maple syrup or honey
  • 1 teaspoon dried oregano
  • ½ teaspoon salt or more to taste + black pepper

  • Cook the quinoa, if needed: If you already have 3 cups cooked quinoa, skip this step.
    Otherwise, rinse 1 cup uncooked quinoa, then add it to a saucepan with 1½ cups water and ⅓ teaspoon salt.
    Bring to a boil, cover, reduce the heat to low, and simmer for 12 to 15 minutes, or until the water is absorbed.
    Turn off the heat and let it sit, covered, for 5 minutes. Fluff with a fork and let it cool slightly.
    Step 1 Rinsed quinoa cooking gently in a saucepan until tender and fluffy.
  • Marinate the chickpeas: In a medium bowl, whisk together 4 tablespoons extra virgin olive oil, 3 tablespoons lemon juice, 1 tablespoon mustard, 1 tablespoon maple syrup, 1 teaspoon dried oregano, ½ teaspoon salt, and black pepper.
    Drain and rinse 1 can chickpeas, add them to the dressing, and stir well.
    Let them marinate while you prepare the vegetables.
    Step 2 Chickpeas marinating in lemon mustard dressing in a ceramic bowl.
  • Prepare the vegetables: In a large bowl, add 2 cups cherry tomatoes (halved), 1½ cup cucumber (diced), ¾ cup corn kernels, ½ cup olives, ½ red onion (chopped), and ⅓ cup parsley (chopped).
    Add 1 ripe avocado (diced) if serving within 2 hours. For meal prep, add it just before serving or skip it.
    Step 3 Chopped tomatoes, cucumber, corn, olives, onion, parsley, and avocado.
  • Mix and serve: Add the cooked quinoa, ¾ cup feta cheese, and marinated chickpeas with all their dressing.
    Toss gently until well combined. Taste and add more salt, black pepper, or lemon juice if needed.
    Serve cold, at room temperature, or slightly warm.
    Step 4 Quinoa, chickpeas, vegetables, and feta tossed together until evenly dressed.
Substitutions
  • Quinoa → Couscous, bulgur, farro, barley, pearl couscous, brown rice, or orzo.
  • Chickpeas → Cannellini, butter, black, or kidney beans, or cooked lentils.
  • Cherry tomatoes → Grape tomatoes, Roma tomatoes, sun-dried tomatoes, roasted peppers, or summer peaches.
  • Cucumber → Persian cucumber, zucchini, celery, radishes, or bell pepper.
  • Corn → Peas, edamame, bell pepper, or artichoke hearts.
  • Olives → Green or Castelvetrano olives, capers, artichoke hearts, or omit.
  • Red onion → Shallots, scallions, sweet onion, or pickled red onions.
  • Parsley → Dill, basil, mint, cilantro, scallion greens, or a combination.
  • Avocado → Extra feta, toasted almonds, walnuts, pumpkin seeds, or omit.
  • Feta → Goat cheese, queso fresco, ricotta salata, Parmesan, or dairy-free feta.
  • Extra virgin olive oil → Everyday olive oil or tahini for a creamier variation.
  • Lemon juice → Red wine, white wine, or apple cider vinegar.
  • Mustard → Dijon, yellow, or whole-grain mustard.
  • Honey or maple syrup → Either one, agave, or omit.
  • Dried oregano → Italian seasoning, dried thyme, or za’atar.
  • Salt & black pepper → Adjust to taste, especially with salty feta and olives.
 
Tips
  • Don’t overcook the quinoa: Keep it fluffy with a little bite; rest 5 minutes, then fluff.
  • Cool it slightly: Warm quinoa can soften the fresh vegetables and feta.
  • Take a shortcut: Precooked or leftover quinoa works beautifully.
  • Marinate the chickpeas: Let them soak in the dressing while you chop.
  • Drain chickpeas well: Extra water can dilute the dressing.
  • Tame the onion: Soak it in cold water for 5 minutes for a milder bite.
  • Let it sit: Rest the salad for 5–10 minutes before serving.
  • Add avocado last: Especially when making the salad ahead.
  • Taste, then salt: Feta and olives already bring plenty of saltiness.
  • Finish with lemon: Add an extra squeeze if it needs more brightness.
  • Reduce sodium: Rinse chickpeas and feta, use less salt, or reduce the olives.
  • Swap the parsley: Try dill, mint, basil, cilantro, or scallion greens.
  • Storage: Refrigerate for several days and keep the avocado separate until serving.
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