Greek Quinoa Salad with Feta, Cucumber and Olives

Mediterranean salads are a favorite in warm months because they combine fresh produce and bright flavors in a way that feels both light and filling. This Greek Quinoa Salad takes classic Greek salad ingredients — tomatoes, cucumber, red onion, olives, and feta — and pairs them with quinoa and chickpeas for extra substance and protein. It’s easy to customize based on what you have on hand and can be served as a main dish or a flavorful side.

This salad is ideal for busy schedules: it can be made in about 30 minutes, stores well in the refrigerator for several days, and adapts easily for vegan or dairy-free diets by omitting or substituting the feta. Add cooked chicken, shrimp, or another protein if you want a heartier entrée.

Why you’ll love this recipe

• Fresh, balanced Mediterranean flavors combined with the nutty texture of quinoa and hearty chickpeas make this salad both delicious and nourishing.
• Quick to prepare—cook the quinoa and toss everything together for a ready-to-eat dish in about 30 minutes.
• Versatile: serve it as a main course, side dish, or part of a mezze spread.
• Excellent for meal prep: keeps well in the fridge for up to 4 days, making weekday lunches effortless.
• Naturally gluten-free and easy to make vegan or dairy-free by leaving out the feta or using a plant-based alternative.

Recipe ingredients

This salad uses the classic elements of a Greek salad with the added heartiness of quinoa and chickpeas. Feel free to swap or add vegetables and herbs depending on your pantry and season.

• Quinoa. Any variety (white, red, or tricolor) works. Rinse well before cooking to remove any bitter coating.
• Vegetables. Cherry tomatoes, cucumber, and red onion bring freshness and crunch.
• Chickpeas. Canned chickpeas are convenient—rinse and drain before adding.
• Feta cheese. Adds creaminess and tang; omit or use a dairy-free feta to make the salad vegan.
• Kalamata olives. Offer a salty, fruity depth; substitute with your preferred olive if needed.
• Dressing. A simple Greek-style vinaigrette—olive oil, red wine vinegar (or lemon), garlic, oregano, salt and pepper—ties the salad together. Make it ahead to save time.

Quantities and a clear ingredient list are included in the recipe section below.

How to make Greek quinoa salad

Make this quinoa and feta Greek salad in three simple steps: rinse and cook the quinoa, combine the vegetables and chickpeas, and toss everything with dressing.

Pro tip: Rinse quinoa thoroughly in cold water to remove saponin, a naturally occurring compound that can taste bitter when left on the grain.

Follow the full instructions in the recipe card below.

1. Rinse the quinoa. Place quinoa in a fine-mesh strainer and rinse under cold running water.
2. Cook the quinoa. Bring a pot of water to a boil, add the quinoa, reduce to a gentle simmer and cook until the grains bloom (about 10–12 minutes). Drain thoroughly and transfer to a large bowl to cool slightly.
3. Assemble and toss. Add halved cherry tomatoes, chopped cucumber, crumbled feta, rinsed chickpeas, halved Kalamata olives, and chopped red onion to the quinoa. Pour in enough Greek-style dressing to coat and toss to combine. Serve immediately or chill for later.

Recipe FAQs

Serving suggestions

Serve this Greek Quinoa Salad as a main vegetarian dish or alongside grilled meats and seafood. It pairs especially well with Mediterranean sides like warm pita, tzatziki, or grilled vegetables. For a heartier plate, top with sliced grilled chicken, shrimp, or salmon.

Recipe notes

• Substitutions: If you don’t have quinoa, use farro, bulgur, or orzo. Add-ins like roasted bell peppers, artichoke hearts, sun-dried tomatoes, or baby spinach work well.
• Make it vegan: Replace feta with a dairy-free alternative or omit it entirely.
• Storage: Refrigerate for up to 4 days. Dress the salad just before serving for the freshest texture, or store dressing separately and toss when ready to eat.

Greek Quinoa Salad Recipe

A Mediterranean-inspired quinoa salad packed with vegetables, chickpeas, feta, and olives — perfect for meal prep and weeknight meals.

Ingredients

• 1 cup uncooked quinoa
• 1 pint cherry tomatoes, halved
• 1/2 English cucumber, chopped
• 1 cup crumbled feta cheese (omit or use dairy-free to make vegan)
• 1 cup chickpeas, rinsed and drained
• 2/3 cup Kalamata olives, halved and quartered
• 1/2 cup chopped red onion
• Greek-style dressing (olive oil, red wine vinegar or lemon, garlic, oregano, salt, and pepper)

Instructions

1. Rinse the quinoa thoroughly under cold running water in a fine mesh strainer.
2. Bring a medium pot of water to a boil. Add the quinoa, reduce heat to a simmer, and cook for about 11 minutes, until the grains bloom. Drain well and transfer to a large bowl.
3. Add the cherry tomatoes, cucumber, feta, chickpeas, olives, and red onion to the quinoa. Pour in enough Greek-style dressing to coat the ingredients and toss gently to combine. Serve immediately or chill for later.

Notes

• Rinsing quinoa removes a bitter coating called saponin; do not skip this step.
• Nutrition calculations typically exclude dressing unless specified.
• Store prepared salad in the refrigerator for up to 4 days.

Nutrition (per serving)

Calories: 195 kcal, Carbohydrates: 24 g, Protein: 8 g, Fat: 8 g, Saturated Fat: 3 g, Cholesterol: 17 mg, Sodium: 394 mg, Fiber: 4 g. (Estimated; dressing not included in all calculations.)