Mediterranean Greek Salad with Quinoa and Roasted Chickpeas

Love a good Greek Salad? Level it up with quinoa and roasted chickpeas for a hearty, refreshing bowl packed with bold Mediterranean flavors.
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If there’s one style of eating I genuinely swear by, it’s the Mediterranean approach. Rooted in countries like Greece, Italy and Spain, it’s all about celebrating fresh ingredients, bold flavors and wholesome, balanced meals. It’s so much more than a diet—it’s a true way of living well. One of my favorite ways to embrace this eating style is with a classic Greek Salad, as it’s fresh, flavorful and endlessly versatile. But of course, I’ve given the traditional version my own personal twist.

By adding tender quinoa and crispy roasted chickpeas, I’ve made it hearty enough to be a full meal while still keeping it light and refreshing. Packed with protein, fiber and all the vibrant flavors you’d expect from a Mediterranean dish, it’s as nutritious as it is delicious. Best of all, it’s simple to make, easy to love and perfect for just about any occasion. Whether you’re prepping meals for a busy week, packing a work lunch or tossing together a quick dinner, this bowl always delivers.

Bowl Insights

The Mediterranean diet is known for supporting heart health, reducing inflammation and promoting longevity—and this Greek Salad captures all those benefits in one vibrant bowl. Each layer brings fresh flavors, unique textures and nutrient-packed goodness, all coming together to create a meal that’s as satisfying to eat as it is nourishing for your body.

Here’s a closer look at the ingredients that make this bowl stand out:

  • Tricolored Quinoa: Fluffy and slightly nutty, quinoa creates the perfect hearty base. It’s a complete protein and packed with fiber, keeping you full and energized.
  • Roasted Chickpeas: Crispy and savory, these chickpeas add incredible texture and plant-based protein. They’re also rich in iron and folate, supporting energy and overall cell health.
  • Cucumber: Cool and crunchy, cucumber lightens the salad while providing hydration and antioxidants.
  • Red Bell Pepper: Sweet and crisp, red bell pepper adds bold color and a cocktail of antioxidants, including beta carotene and vitamin C, which support immunity and promote healthy skin.
  • Medley Tomatoes: Juicy and flavorful, these colorful tomatoes bring brightness and a pop of freshness to the salad. They’re rich in vitamin C and lycopene, both of which support immunity and heart health.
  • Red Onion: Sharp and zesty, red onion delivers a flavorful bite and is a great source of quercetin, an antioxidant that helps reduce inflammation.
  • Kalamata Olives: Briny and bold, these olives add that classic Mediterranean touch along with healthy fats that support brain and heart health.
  • Feta Cheese: Creamy and tangy, feta balances the bold flavors of the salad while offering calcium and protein for strong bones. It also contains probiotics to support healthy digestion and gut health.
  • Greek Salad Dressing: A zesty combination of extra-virgin olive oil, red wine vinegar, garlic and oregano that ties all the ingredients together with fresh Mediterranean flavor.

Bowl Building Blocks

This hearty, Mediterranean Greek Salad is super easy to put together with fresh, wholesome ingredients and bold, flavorful additions. Feel free to swap ingredients or adjust the quantities to build a bowl that’s uniquely yours.

Base Bowl Blend

  • 2/3 cup tricolored quinoa, uncooked (about 2 cups cooked; other quinoa varieties work too)
  • 1 1/3 cups low-sodium vegetable broth for water (for cooking quinoa)
  • 1 1/2 cups roasted chickpeas (see recipe for details)
  • 1 cucumber, seeded and diced into small cubes
  • 1 red bell pepper, cored, seeded and diced into small cubes
  • 1 cup medley tomatoes, halved (regular grape tomatoes work too)
  • 1/2 medium red onion, finely diced
  • 1/3 cup Kalamata olives, whole or halved
  • 1/2 cup feta cheese, cubed or crumbled
  • 2 tablespoons fresh Greek or common oregano leaves, whole or lightly chopped (optional, for garnish)

Zesty Greek Salad Dressing

  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon Dijon mustard
  • 1 garlic clove, minced
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon sea salt
  • Freshly cracked black pepper, to taste

Build Your Bowl

Making this Greek Salad is both simple and rewarding. With just a little prep, you’ll have a fresh, flavorful bowl packed with Mediterranean goodness. It’s perfect for a quick lunch, a satisfying dinner or easy make-ahead meal prep. Here’s how to bring it all together!

  1. Cook the Quinoa: Rinse the quinoa under cold water to remove any bitterness. In a medium saucepan, combine the quinoa with broth or water and bring to a boil. Reduce the heat to low, cover and simmer for 15 minutes, or until the liquid is absorbed. Remove from heat, let it sit, covered, for 5 minutes, then fluff with a fork and cool completely.
  2. Roast the Chickpeas: Follow this recipe to prepare crispy, flavorful roasted chickpeas.
  3. Prepare the Vegetables: Seed and dice the cucumber and bell pepper into small cubes. Halve the tomatoes, finely dice the onion and set everything aside.
  4. Make the Dressing: In a small bowl, shaker or jar, combine the vinegar, olive oil, Dijon mustard, garlic, oregano, salt and pepper. Whisk or shake until well blended. Taste and adjust the seasoning as needed.
  5. Combine the Ingredients: In a large bowl, combine the quinoa, chickpeas, cucumber, bell pepper, tomatoes, onion and olives. Drizzle some dressing evenly over the salad and gently toss to coat. Add the feta and toss again until everything is well combined and evenly coated.
  6. Garnish and Serve: Sprinkle oregano leaves on top for a fragrant garnish. Serve immediately for the freshest flavor, or chill briefly before serving if desired.
  7. Store Properly: For leftovers, store the salad ingredients and dressing separately in airtight containers to maintain freshness. The salad will keep for up to three days in the refrigerator, while the dressing can be stored for up to five days.

Customize Your Bowl

This Greek Salad is incredibly versatile, making it easy to tweak to your preferences or dietary needs. From adding extra protein to switching up the flavors, there are endless ways to make it your own. Here are some ideas to inspire you!

  • Boost the Protein: Top your salad with grilled chicken, shrimp or pan-seared salmon for a heartier meal. For a plant-based twist, try crispy tofu or falafel.
  • Switch the Grains: Replace quinoa with couscous, farro or bulgur for a slightly different texture and flavor.
  • Add Some Creaminess: Toss in sliced avocado or swap feta for tangy goat cheese to mix things up.
  • Experiment with Crunch: Try toasted walnuts, almonds or sunflower seeds instead of roasted chickpeas—or combine them for extra variety!
  • Herb It Up: Add fresh parsley, dill or basil to complement the oregano and elevate the flavors.

Let Me See Your Bowl

If you enjoy this Mediterranean Greek Salad, which I’m quite sure you will, drop a comment below and share your pics on Instagram (@that.salad.lady) and TikTok (@thatsaladlady). Don’t forget to add the hashtags #thatsaladlady and #buildyourbowl. Add the hashtags #thatsaladlady and #buildyourbowl too.

Love it? Pin it on Pinterest and share it on Facebook using #thatsaladlady. I can’t wait to see your creations!

Mediterranean Greek Salad with Quinoa and Roasted Chickpeas

Recipe by That Salad Lady
0.0 from 0 votes
Course: Main, AppetizersCuisine: MediterraneanDifficulty: Easy
Servings

4

servings
Prep Time

20

minutes
Cooking Time

20

minutes
Calories

345

kcal
Total Time

40

minutes

Love a good Greek Salad? Level it up with quinoa and roasted chickpeas for a hearty, refreshing bowl packed with bold Mediterranean flavors.

Ingredients

  • Base Bowl Blend
  • 2/3 cup tricolored quinoa, uncooked (about 2 cups cooked; other quinoa varieties work too)

  • 1 1/3 cups low-sodium vegetable broth for water (for cooking quinoa)

  • 1 1/2 cups roasted chickpeas (see recipe for details)

  • 1 cucumber, seeded and diced into small cubes

  • 1 red bell pepper, cored, seeded, and diced into small cubes

  • 1 cup medley tomatoes, halved (regular grape tomatoes work too)

  • 1/2 medium red onion, finely diced

  • 1/3 cup Kalamata olives, whole or halved

  • 1/2 cup feta cheese, cubed or crumbled

  • 2 tablespoons fresh Greek or common oregano leaves, whole or lightly chopped (optional, for garnish)

  • Zesty Greek Salad Dressing
  • 3 tablespoons extra-virgin olive oil

  • 2 tablespoons red wine vinegar

  • 1/2 teaspoon Dijon mustard

  • 1 garlic clove, minced

  • 1/2 teaspoon dried oregano

  • 1/4 teaspoon sea salt

  • Freshly cracked black pepper, to taste

Directions

  • Cook the Quinoa: Rinse the quinoa under cold water to remove any bitterness. In a medium saucepan, combine the quinoa with water or broth and bring to a boil. Reduce the heat to low, cover and simmer for 15 minutes, or until the liquid is absorbed. Remove from heat, let it sit, covered, for 5 minutes, then fluff with a fork and cool completely.
  • Roast the Chickpeas: Follow this recipe to prepare crispy, flavorful roasted chickpeas.
  • Prepare the Vegetables: Seed and dice the cucumber and bell pepper into small cubes. Halve the tomatoes, finely dice the onion and set everything aside.
  • Make the Dressing: In a small bowl, shaker or jar, combine the vinegar, olive oil, Dijon mustard, garlic, oregano, salt and pepper. Whisk or shake until well blended. Taste and adjust the seasoning as needed.
  • Combine the Ingredients: In a large bowl, combine the quinoa, chickpeas, cucumber, bell pepper, tomatoes, onion and olives. Drizzle some dressing evenly over the salad and gently toss to coat. Add the feta and toss again until everything is well combined and evenly coated.
  • Garnish and Serve: Sprinkle oregano leaves on top for a fragrant garnish. Serve immediately for the freshest flavor, or chill briefly before serving if desired.
  • Store Properly: For leftovers, store the salad ingredients and dressing separately in airtight containers to maintain freshness. The salad will keep for up to three days in the refrigerator, while the dressing can be stored for up to five days.

Notes

  • Time-Saving Hack: To save time, use pre-cooked quinoa and store-bought roasted chickpeas. You can also skip roasting altogether and use chickpeas straight from the can—just drain, rinse and pat them dry before adding them to the salad. These shortcuts make preparation quick and effortless!
  • Oil-Free Dressing Options: For a lighter alternative, skip the olive oil and make a tangy dressing with red wine vinegar, Dijon mustard, garlic and aquafaba (the liquid from canned chickpeas) or fresh lemon juice. These options keep the salad flavorful while reducing calories.
  • Make It Your Own: Swap quinoa for couscous, farro or bulgur, and experiment with toppings like toasted nuts, avocado or fresh herbs. For a heartier, protein-packed meal, add grilled chicken, shrimp, pan-seared salmon, crispy tofu or falafel.

This information is provided as a courtesy and is only an estimate. Please review my full disclaimer to get a clear understanding of the nutrition and health information and resources presented and written on my website.

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