Greek quinoa salad with crunchy chickpeas is a fresh and simple plant-based salad made with greens, quinoa, cucumbers, olives, tomatoes, feta and crispy oregano chickpeas. You’ll love how the different textures come together to make filling salad that’s perfect for lunch or dinner!
I don’t know about you, but I just love the fresh mediterranean flavors of olives, tomatoes, cucumbers, feta cheese and olive oil. Rob and I frequent Greek town here in Chicago to get big greek salads and lemon rice soup often!
This week I was looking to freshen things up for lunch while simultaneously satisfying my craving for olives that I can’t get enough of lately. Enter this greek quinoa salad with crunchy chickpeas!
I always have a can of chickpeas stocked in my pantry (especially now during this quarantine) so it was a no brainer to add them to this salad to add it it’s mediterranean flavor. Making them crispy by baking them in the oven, gives them a crouton-like texture that I absolutely love.
Chickpeas are a good source of plant-based protein and fiber just like quinoa, so you’re getting a good dose from both in this greek quinoa salad. What quinoa and chickpeas also have in common is that they are both super versatile meaning you can flavor them in a lot of different, delicious ways.
The best part about this salad is that it’s really customizable — use whatever greens you have on hand, swap peppers for tomatoes or vice versa and improvise with the next best thing if you don’t have the exact ingredient!
If you follow me on Instagram, then you know there has been a lot of quarantine baking going on over here –in between the nutritious brownies, cookies and donuts, this big green salad for lunches at home has been hitting the spot and I hope you like it too!
ingredients for greek quinoa salad with crunchy chickpeas
- greens – I like to use at least two different types of greens when I’m making a salad to give it more “lift” and texture
- chickpeas aka garbanzo beans
- avocado oil
- feta cheese – can omit for a dairy free version
- cherry tomatoes or mini peppers
- dried oregano
- garlic powder
- salt and pepper – don’t forget the pepper! It helps the turmeric be better absorbed by your body!
- red wine vinegar
- dijon mustard
- garlic cloves
- baking sheet
- can opener
a way healthier crouton: how to make crunchy chickpeas
Making crunchy chickpeas is super easy and with all the different ways you can season them, I promise they will become your new salad topper. Buh bye crusty croutons!
First, you’re going to drain a can of chickpeas and dry them really well with a paper towel. You’ll want to try to remove as many of the outer skins as you can, but don’t worry if you don’t get them all (that could be a painfully long process!). I find that drying them with a paper towel(s) helps to get a lot of the skins off.
In a bowl toss them with avocado oil, and the seasonings of you choice (in this case oregano and garlic) and spread them evenly on a baking sheet.
Roast at 415 degrees F for 15 minutes, flipping halfway through. High heat and super dry chickpeas are the trick to ending up with crispy ones the end!Print
This salad will be your new favorite — it’s easy to make ahead for a delicious lunch or use on the side with dinner!
for the salad:
- 2 cups mixed greens
- 1 cup quinoa, cooked
- 1/4 cup pitted Kalamata olives, halved
- 1/2 cup cherry tomatoes, halved and or 1/2 cup mini peppers, sliced
- 1/2 avocado, sliced
- 1/3 cup roasted chickpeas
- 1/4 cup feta cheese
for the chickpeas:
- 1 can chickpeas
- 2 tbsp. avocado oil
- 2 tsp. garlic powder
- 1 tbsp. dried oregano
- 1/2 tsp. turmeric
- salt and pepper to taste
for the dressing:
- 1/3 cup red wine vinegar
- 1 lemon, juiced
- 1 tsp dijon mustard
- 2 garlic cloves, minced
- 1/2 tsp dried oregano
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/2 cup olive oil
- Preheat the oven to 415 degrees F. Drain a can of chickpeas and pat dry with a paper towel. Pull off the skins that fall off as best you can and don’t worry about the rest.
- Toss with avocado oil, and garlic, oregano, turmeric and salt and pepper.
- Place on a baking sheet and roast for 25 minutes, flipping halfway through
- Cook quinoa according to package directions and whisk together the ingredients for the dressing.
- To assemble the salad, toss the lettuce, quinoa and remaining ingredients together. Drizzle with dressing and enjoy!
The chickpeas can be prepped ahead of time and make for a great snack! Store them in an airtight container in the fridge for up to a week.
Keywords: greek quinoa salad with crunchy chickpeas; greek quinoa salad
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