Giant Mediterranean Chickpea and Quinoa Salad

By AislePrompt Editorial · Published 2026-06-01 · Updated 2026-06-01

A vibrant salad packed with protein-rich quinoa and chickpeas, fresh vegetables, and a zesty lemon-oregano dressing. This Mediterranean-inspired salad recipe (vegetarian), ready in about 30 minutes, pairs quinoa, rinsed, water, canned chickpeas, drained and rinsed into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 320 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1 1/2 cups canned chickpeas, drained and rinsed
• 1 medium cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/2 cup kalamata olives, pitted and sliced
• 1/2 cup crumbled feta cheese
• 1/4 cup fresh parsley, chopped
• 1/4 cup extra virgin olive oil
• 3 tbsp fresh lemon juice
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: In a medium saucepan, bring 2 cups water to a boil. Add 1 cup rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy. Remove from heat and let cool.
2. Step 2: In a large bowl, combine 1 1/2 cups drained chickpeas, 1 diced medium cucumber, 1 cup halved cherry tomatoes, 1/4 cup finely chopped red onion, 1/2 cup sliced kalamata olives, 1/2 cup crumbled feta cheese, and 1/4 cup chopped fresh parsley.
3. Step 3: In a small bowl, whisk together 1/4 cup extra virgin olive oil, 3 tbsp fresh lemon juice, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
4. Step 4: Add the cooled quinoa to the vegetable and chickpea mixture. Pour the lemon-oregano dressing over the salad and toss gently to combine all ingredients.
5. Step 5: Taste and adjust seasoning if needed. Chill the salad for 30 minutes before serving for flavors to meld.