Ingredients
Units
Scale
- 2 cups cucumber sliced and quartered (we used English Cucumbers)
- 1 can of chickpeas drained and rinsed
- 1 cup yellow bell pepper diced
- 1 1/2 cups cherry tomatoes halved
- 1 cup red onion diced
- 1/2 cup kalamata olives halved
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh parsley chopped
- 2 cups fresh baby spinach
- 2 cups cooked quinoa
- Lemony Vinaigrette (Makes about 1/2 cup)
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice
- 1 1/2 tablespoons red wine vinegar
- 1 teaspoon dijon mustard
- 1/2 teaspoon dried oregano
- 1/8 teaspoon kosher salt or more to taste
- 1/8 teaspoon pepper or more to taste
Instructions
- Lemony Vinaigrette
- 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
- 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
- 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.
- Option 2: If only eating half the salad at a time, divide the salad in 1/2 (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!
Notes
Simple, fresh, hearty and packed with all the best Mediterranean flavors! Perfect for any occasion — light meal, as a side dish or served alongside brunch. Makes a large quantity and stays fresh for days.
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- Prep Time: 25 minutes
- Category: dinner, lunch
- Cuisine: greek, Mediterranean