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My Big Fat Greek Quinoa Salad

  • Author: One Lovely Life
  • Yield: 6 servings 1x


  • 1 cup dry quinoa, cooked according to package directions and cooled
  • 1 (14.5oz) can chickpeas, drained
  • 1 bell pepper, diced
  • 1 cup baby tomatoes, halved
  • 1 cup diced cucumber (I like English cucumber)
  • 1/3 cup Kalamata olives, sliced if you like
  • 1/4 cup finely minced red onion
  • Fresh herbs–2-3 Tbsp fresh basil, minced or 1 Tbsp fresh oregano

For the dressing:

  • 2 Tbsp olive oil
  • Juice of 1 lemon (at least 34 Tbsp), or more, to taste
  • 1 Tbsp red wine vinegar or more, to taste
  • salt and pepper


  1. Cook quinoa according to package directions. Let cool and set aside.
  2. In a large bowl, combine cooked and cooled quinoa, chickpeas, bell pepper, baby tomatoes, cucumber, olives, onion, and fresh herbs.
  3. Drizzle over olive oil, lemon juice, vinegar, and a hefty pinch of salt and pepper. Stir to combine well. Add additional lemon juice, or vinegar, as desired.