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greek quinoa salad with crispy chickpeas

Greek Quinoa Salad with Crunchy Chickpeas

Maggie Michalczyk, RDN
This salad will be your new favorite -- it's easy to make ahead for a delicious lunch or use on the side with dinner!
Prep Time 30 mins
Cook Time 5 mins
Servings 1 serving


  • 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.
Keyword greek quinoa salad with crunchy chickpeas; greek quinoa salad