Greek Salad with Quinoa, Chickpeas, Olives & Feta
This Greek salad with quinoa, chickpeas, olives and feta combines the classic flavors of a Greek village salad with filling, healthy ingredients like quinia and chickpeas to make the dish even more satisfying. The range of Mediterranean diet and Greek diet recipes for salads is truly endless and when adding hearty Mediterranean diet ingredients like chickpeas or globally embraced healthy foods like quinoa, this salad morphs into a main course and can on its own as a side or a main course for lunch and dinner. Greek olives and real Greek feta are, of course, highly recommended as is great extra virgin Greek olive oil!
Ingredients
- 3 cups cooked quinoa (see note)
- 1 15 oz can organic chickpeas drained and rinsed
- 1 medium cucumber trimmed thinly sliced
- 1 1/2 cups cherry tomatoes halved
- 1 cup finely chopped red onion
- 1 cup Kalamata olives, pitted
- 2 cups chopped fresh arugula chopped
- 4 Tbsp extra virgin Greek olive oil
- 1 Tbsp red wine vinegar
- Juice of 1/2 lemon, or more, to taste
- 4 Tbsp crumbled Greek feta
- Seasalt and freshly ground black pepper
- 1/3 cup fresh mint, or any other herb of choice, finely chopped
Instructions
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Heat the chickpeas and cherry tomatoes in a frying pan, shaking back and forth, until the chickpeas start to brown very lightly and the tomatoes crinkle and soften and release their juices. In a large serving bowl, combine the quinoa, chickpeas, cucumbers, cherry tomatoes, onions, Kalamata olives, and arugula. Set aside.
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In a small bowl, combine the olive oil, vinegar, lemon juice, salt, and pepper. Whisk until blended, then set aside.
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Top the salad with crumbled feta cheese and drizzle the dressing on top. Toss until the mixture is thoroughly combined. Season to taste and let the salad rest for 5 to 10 minutes before serving.
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Top with mint and serve chilled or at room temperature.