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Quinoa, Chickpea, Cucumber and Feta Salad


While quinoa is usually considered to be a whole grain, it is actually a seed, but can be prepared like whole grains such as barley or rice. It's really good... and good for you!

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Rate this recipe 4.1/5 (49 Votes)


  • 1 cup quinoa, beige, red or black
  • 1 cup water
  • 1 can chickpeas, rinsed, drained
  • 1 1/2 cucumbers, chopped, unpeeled
  • 1 pint cherry or baby heirloom tomatoes, halved
  • 1 cup flat-leaf parsley, roughly chopped
  • 1 cup baby spinach leaves, sliced
  • 1 1/2 cups feta cheese, crumbled
  • 1/4 cup red wine or balsamic vinegar
  • 1 teaspoon honey
  • 1/3 cup olive oil
  • 2 teaspoons smoked Spanish paprika
  • Salt and pepper, to taste


Servings 4
Preparation time 15mins
Cooking time 40mins
Adapted from


Step 1

Bring quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, simmer until tender, about 10-15 minutes.

Do not overcook. Chill in the refrigerator to cool.

In a large bowl, combine chickpeas, tomatoes, cucumber, parsley, spinach and about half of the feta.

Gently toss in the cooled quinoa; do not over mix or stir.

Whisk vinegar, salt, honey and smoked paprika in small bowl. Gradually whisk in oil. Add salt and pepper to taste.

Drizzle over the combined salad ingredients; toss gently. Add vinaigrette; avoid overdressing. Top with feta; serve immediately.

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