Quinoa Salad with Feta, Herbs & Roasted Chickpeas

Abby Marlow

This quinoa salad is a fresh, colorful mix of fluffy quinoa, roasted tomatoes, crisp cucumbers, feta cheese, and crunchy chickpeas. Tossed in a garlicky Italian dressing, it’s perfect for beginners looking for a healthy, flavor-packed dish.

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Prep Time 20

Cook Time 15

Total Time 35

Course Main Course, Salad, Side Dish

Cuisine Healthy, Mediterranean

Servings 4 servings

Calories 420 kcal

Ingredients

3 cups cooked quinoa
1 recipe roasted tomatoes
2 cups arugula
1 cup sliced Persian cucumbers
1 cup mixed fresh basil and mint leaves
¾ cup crumbled feta cheese
¾ cup kalamata olives pitted and sliced
½ cup diced red onion
⅓ cup toasted pine nuts
1 recipe Italian dressing + 2 cloves garlic grated
½ teaspoon sea salt
Freshly ground black pepper to taste
Red pepper flakes to taste
1 cup roasted chickpeas

Instructions

Prepare quinoa and roasted tomatoes according to your recipe. Let quinoa cool completely.
In a large bowl, combine quinoa, roasted tomatoes, arugula, cucumbers, basil, mint, feta, olives, onion, and pine nuts.
Drizzle with half the Italian dressing, toss well, and season with salt, pepper, and red pepper flakes.
Taste and adjust seasoning, adding more dressing if needed.
Top with roasted chickpeas just before serving for crunch.
Serve immediately or chill for 30 minutes to allow flavors to blend.

Notes

For the best quinoa salad, cool quinoa completely before adding greens to keep them fresh. Try adding diced avocado for extra creaminess.

Keyword easy quinoa recipe, healthy salad recipe, Mediterranean salad, quinoa salad, vegetarian quinoa dish