Greek Chickpea & Quinoa Salad with Feta and Lemon Dressing

This Greek-style chickpea and quinoa salad is an ideal summer potluck dish—make it ahead and the flavors improve after resting in the fridge.

I developed this Greek-style Chickpea and Quinoa Salad a few years back and it reliably shows up on our summer table. It’s an easy, no-cook recipe that’s especially welcome on hot days when the last thing anyone wants to do is turn on the stove.

I’ve taken this salad to countless gatherings and it’s always popular. It’s also a great choice when you need a dish that fits many diets: vegetarian, gluten-free, free of common allergens, and flavorful enough to appeal to meat-eaters too.

This recipe is a great way to use up summer produce. When I make it I often clear out the crisper drawer: cucumbers, tomatoes, peppers and herbs all shine in this mix. Leftovers are excellent and the salad keeps well in the refrigerator for several days.

How to make Greek-style Chickpea and Quinoa Salad

The preparation is simple: dice cucumber, red onion, tomatoes and bell pepper; roughly chop kalamata olives; and mince fresh oregano (and mint if using). Aim to cut the vegetables to a size similar to the chickpeas so every bite has a balance of textures.

Use cooked quinoa—leftovers are perfect—or cook it ahead and cool it before adding. Rinse and drain canned chickpeas, and crumble some feta if you want the classic salty tang.

Dress the salad with a straightforward combination of extra virgin olive oil, lemon juice and red wine vinegar, and season with salt, freshly ground pepper and a pinch of red chili flakes. If you like, add a touch of dried oregano or other herbs to taste.

Because the salad contains vegetables, chickpeas, quinoa and feta, it works well as a complete meal on its own. Serve it straight from a bowl, spoon it over baby spinach or other greens, or use it as a filling for pitas or tortillas for quick wraps.

More chickpea recipe ideas

Nutrition and dietary notes

The salad is gluten-free and vegetarian as written. To make it vegan and dairy-free, simply omit the feta. It provides a satisfying mix of carbohydrates, protein and healthy fats, and packs a good amount of fiber and vitamins from the vegetables and chickpeas.