Quinoa Greek Salad with Chickpeas

Quinoa Greek Salad with Chickpeas via @alyssarimmer | #glutenfree #quinoaHi! How are you? It’s been awhile, I know, but there’s a good reason. I’m working on a new ebook (!!) and you’re going to love it! But we’ll chat about that later, let’s first talk about this quinoa Greek salad recipe I made you.

I’ve never been a big pasta salad fan, so each time I used to think of Greek salad it was in the pasta salad form. This preparation, with quinoa, is totally new to me. I don’t think it was until I actually went to Greece that I realized how amazing it is. Just a few simple ingredients, tossed on a bed of lettuce, drizzled with an easy vinaigrette. So simple, yet so good. Each ingredient brings it’s own unique flavor that complements the others perfectly.

In love.

Quinoa Greek Salad with Chickpeas via @alyssarimmer | #glutenfree #quinoa

But I think my favorite part is how salty it is. I am a sucker for salty, briny things, which is probably why, once I tried Greek salad, I was totally hooked. Like, I had it every single day I was in Greece, sometimes multiple meals a day, and it never got old. I was there for 10 days…

So why is Greek Salad so great? Let me break it down for you:

  1. Cucumbers. They’re crunchy, fresh and always delicious. Just yum.
  2. Tomatoes. They’re juicy, sweet and always make a dish better. Obsessed.
  3. Onions. I usually hate raw onions. Not only do they make your breath rank, I just really don’t think they taste that good. Unless they’re in a Greek salad, then, bad breath aside, they totally rock.
  4. Olives. Salty, salty and even more salty. My taste buds are singing.
  5. Feta. Briny, tart with a little zing to finish. Perfection in cheese form.
  6. Herbs. Fresh herbs elevate dishes to a place their dried counterparts just can’t reach. Yes.

And then all together? It blew my mind.

With this quinoa Greek salad recipe, I wanted to add a little more umph than your traditional lettuce salad. I’m a big fan of salads for dinner, but I often find myself starving by bedtime if it’s only veggies. I like to add a little boost of protein to keep me full, and since quinoa and chickpeas are both jam packed with protein, adding the two was a no brainer.

Quinoa Greek Salad with Chickpeas via @alyssarimmer | #glutenfree #quinoa


Can we just talk about my new ebook for one second? I’m super excited to be releasing my second ebook in a few short weeks, and I think you guys are going to totally dig it. Of course, the book is FULL of quinoa recipes (there’s over 80 in there that aren’t on my site already!!!), and guess what?

IT’S ALL ABOUT BREAKFAST! Sorry, I felt like I needed to scream that because I’m just so happy. Breakfast is by far my most favorite meal on the planet – and many of yours too because it’s my most popular category! Give me a stack of pancakes, waffles or french toast anytime of day and I’m a happy girl.

So, when I was dreaming up my next book, it only made sense to bring you a cookbook that focuses on breakfast. Everyone loves breakfast! The book has everything from my favorite granola recipe, to pumpkin porridge (hello, Fall!), whole-grain bagels, egg sandwiches, perfect pancakes, fluffy waffles, creamy smoothies, vegan muffins, and tender scones, and everything in between. There’s really something for everyone in this book and I can’t wait for you to see it!

Make sure to sign up for email updates so that you can be the first to know when it arrives!!!

Sorry, for the tangent…but thanks for humoring me :) Now for this yummy quinoa greek salad with chickpeas recipe!

Quinoa Greek Salad with Chickpeas

Prep Time: 40 minutes

Total Time: 4 minutes

Yield: 4 servings


  • 2 1/2 - 3 cups cooked quinoa, cooled completely
  • 1 (15 oz) can organic chickpeas, drained and rinsed
  • 1 medium cucumber, quartered and chopped
  • 1 red onion, diced
  • 1 cup cherry tomatoes, quartered
  • 1 cup kalamata olives, pitted & diced
  • 1 cup feta cheese, cubed or crumbled
  • 1/2 cup flat-leaf parsley, chopped
  • 2 tablespoons dijon mustard
  • Juice of 2 lemons
  • Salt & pepper to taste


  1. Whisk together the dijon mustard and lemon juice in a small bowl and set aside.
  2. Toss the quinoa, chickpeas and veggies together in a large bowl. Gently fold in the feta until it's just incorporated into the salad - careful not to break it into smaller pieces (unless you like that, then be as rough as you want!). Add the parsley and the dressing and toss to combine. Season with salt and pepper.
  3. Chill in the fridge for at least 30 minutes, preferably for an hour.
  4. Serve immediately.
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About Queen of Quinoa

Alyssa Rimmer is the quinoa obsessed girl behind the gluten-free blog, the Queen of Quinoa. She loves experimenting with nutritious and whole-food ingredients, and seeks to encourage the everyday home chef that cooking and eating gluten-free can not only be healthy, but also delicious and fun. After struggling with stomach issues throughout her college years, Alyssa decided enough was enough and took her health into her own hands. She started by removing gluten from her diet and hasn’t looked back since. Two happy years have passed and her stomach issues have practically disappeared. Living gluten-free has also helped her to truly discover her passion for cooking and she has embraced her new lifestyle with open arms. With the Queen of Quinoa, Alyssa shares her gluten-free recipes, many of which are focused on the superfood quinoa, and discusses her journey to living a more fulfilled and healthy life. She now also cooks refined sugar-free and although not all her of recipes are vegan, she has loved learning and experimenting with vegan baking. She lives in Burlington, Vermont where she is surrounded by fresh, local produce and is always inspired by the fabulous seasonal ingredients that make this state so special. She is excited to share her recipes with you, as she helps to uncover the amazing world of quinoa.
This entry was posted in Allergy Friendly, Corn-Free, Egg-free, Entrees, Gluten-free, International Cuisine, Lunch, Nut-Free, Quinoa, Recipe Index, Refined Sugar-Free, Salads, Soy-Free, Vegetarian and tagged , , , , . Bookmark the permalink.

8 Responses to Quinoa Greek Salad with Chickpeas

  1. Alyssa, this looks so good! I love Greek Salad, it’s my go-to restaurant dish when I’m unsure of anything else to order :) I love salad for dinner, too, but I also always get hungry a few hours later- the quinoa and chickpeas would be great for that.
    And yay for your book! I’m keeping an eye out!
    Ruthy @ Omeletta recently posted..Salted Butterscotch Marshmallows for #TheLeftoversClubMy Profile


    this sounds so good

  3. We just love your recipes! This looks so healthy and delicious. Will definitely make this one!
    spinach4breakfast recently posted..Spinach Zucchini MuffinsMy Profile

  4. Paddy says:

    This salad is just up my street, Greek salad is yummy, heavenly, not good emglish but who cares this is Greek salad we are speaking about!!!!!!

  5. Pingback: Quinoa, Quinoa, Quinoa | Jessie Loves To Run

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