Fresh and Flavorful Quinoa Salad with Chickpeas and Feta
If you’re looking for a vibrant, feel-good recipe that’s just as delicious as it is nutritious, this quinoa salad is a must-try. It’s packed with colorful veggies, creamy avocado, crunchy pistachios, and tangy feta, all tied together with a bright homemade vinaigrette. Whether you’re prepping for a picnic, planning your lunches for the week, or just need a quick and healthy side dish, this quinoa salad fits the bill.
Quinoa Salad
What makes this quinoa salad stand out is the incredible mix of textures and flavors. From the creamy avocado to the salty feta and fresh herbs, every bite is exciting and satisfying. If you enjoy healthy salads like cucumber tomato salad with bacon, Greek cucumber salad, or even Watermelon Feta salad, you’ll want to add this to your rotation. It’s perfect as a light lunch or a colorful side at your next cookout.
Plus, it’s super easy to customize based on what you have on hand. The quinoa gives it staying power, while the chickpeas add plant-based protein. It’s naturally gluten-free, vegetarian, and great for meal prep — and once you drizzle that rose balsamic vinaigrette over the top, you’ll be hooked.
What You Will Love About This Recipe
Loaded with fresh, crisp vegetables and herbs
Balanced with healthy fats, protein, and fiber
Tossed with a simple, flavorful homemade vinaigrette
Meal prep friendly and perfect for potlucks or picnics
Easy to make gluten-free and vegetarian
Salad Ingredients
- 1/2 cup quinoa, cooked
- 1 cup of water
- 15 ounces can chickpeas, drained and rinsed
- 1 large cucumber, diced (1 1/4 cup)
- 1/4 cup parsley, chopped
- 10-15 mint leaves, minced
- 1/2 cup feta, crumbled
- 1/4 cup pickled red onion, diced
- 1/2 cup pistachio, crushed
- 10 small tomatoes, diced
- 1/2 red onion, diced
- 1 avocado, diced
- 1 red bell pepper, diced (1 1/2 cup)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Vinaigrette Dressing Ingredients
- 1/4 cup olive oil
- 1/4 cup rose balsamic vinegar
- 2 cloves of garlic, grated
- 1 tablespoon honey
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
How to Make Quinoa Salad
1. Rinse the quinoa before cooking. In a small saucepan, add the quinoa and water. Cover with a lid and bring to a boil. Reduce the heat to low and continue cooking for 15 minutes. Remove from heat (keeping the lid on) and let stand for 5 minutes or until all water is absorbed. Place the cooked quinoa in a large salad bowl off to the side allowing it to cool.
2. Add in the remaining salad ingredients. Toss and set aside.
3. In a small bowl, add the vinaigrette dressing ingredients and whisk until incorporated. Pour over salad, gently toss, and serve.
Tips & Tricks
- Let the quinoa cool completely before tossing to avoid wilting the veggies
- Rinse the quinoa thoroughly to remove any bitterness
- Swap out the feta for goat cheese or leave it out for a dairy-free option
- Use toasted almonds or walnuts if you don’t have pistachios
- Add grilled chicken or shrimp if you want to turn it into a full meal
FAQs
Quinoa Salad
Ready for another TikTok inspired recipe? This Quinoa salad is one of a kind! It is super filling, easy to make and if you love Rachel from Friends she ate it every day for 10 years so, of course, it has to be good!
Ingredients
- Salad Ingredients
- 1/2 cup quinoa, cooked
- 1 cup of water
- 15 ounces can chickpeas, drained and rinsed
- 1 large cucumber, diced (1 1/4 cup)
- 1/4 cup parsley, chopped
- 10-15 mint leaves, minced
- 1/2 cup feta, crumbled
- 1/4 cups pickled red onion, diced
- 1/2 cup pistachio, crushed
- 10 small tomatoes, diced
- 1/2 red onion, diced
- 1 avocado, diced
- 1 red bell pepper, diced (1 1/2 cup)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Vinaigrette Dressing Ingredients
- 1/4 cup olive oil
- 1/4 cup rose balsamic vinegar
- 2 cloves of garlic, grated
- 1 tablespoon honey
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Instructions
Rinse the quinoa before cooking. In a small saucepan, add the quinoa and water. Cover with a lid and bring to a boil. Reduce the heat to low and continue cooking for 15 minutes. Remove from heat (keeping the lid on) and let stand for 5 minutes or until all water is absorbed. Place the cooked quinoa in a large salad bowl off to the side allowing it to cool.
Add in the remaining salad ingredients. Toss and set aside.
In a small bowl, add the vinaigrette dressing ingredients and whisk until incorporated. Pour over salad, gently toss, and serve.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 457Total Fat: 25gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 11mgSodium: 890mgCarbohydrates: 47gFiber: 14gSugar: 16gProtein: 15g
I’m Melissa, the imaginative force behind Sparkles to Sprinkles, where creativity comes to life, and sprinkles of joy are scattered generously. Melissa is a proud Jersey girl who found love with a New York boy. As a mom to four wonderful boys and a few fur babies, her journey into the world of blogging began after making the life-changing decision to stay home and raise her children. Previously a dedicated workaholic, Melissa’s blog became her creative outlet and passion project. Inspired by her mother-in-law, a masterful cook renowned for her delicious home-cooked meals and legendary holiday feasts (think mouthwatering sausage stuffing), Melissa honed her culinary skills through a combination of family recipes and countless cooking classes. She often attended these classes with her son Michael, who shared her enthusiasm for cooking from a young age. Melissa’s love for learning extends beyond familiar cuisines, as she enjoys exploring international recipes in hands-on cooking classes. Her blog features a diverse array of recipes, showcasing her expertise with various kitchen appliances such as the Instant Pot, air fryer, Slow Cooker, Ninja Foodi, Instant Vortex Plus, and more. Join Melissa on her culinary adventures as she shares tried-and-true family favorites alongside exciting new discoveries!
