This Quinoa Cucumber Salad with Chickpeas, Feta, and Herbs is packed with wholesome ingredients like quinoa, crisp cucumbers, creamy feta, and a variety of fresh herbs. Ready in just 30 minutes, it's ideal for weeknight dinners, meal prep, or as a standout side dish at your next gathering.
Craving something similar? Try our Chicken Arugula Salad with Lemon Garlic Dressing or this Mediterranean Couscous with Roasted Veggies and Feta.
Quinoa Cucumber Salad Recipe at a Glance 🔎
- 🕒 Prep Time: 15 minutes
- ⏱️ Cook Time: 15 minutes
- 👥 Servings: 4
- 🔥 Cook Method: Simmer and Toss
- 🍽️ Cuisine (or General Category): Mediterranean
- 👩🍳 Pair With: Grilled salmon, Chicken souvlaki, Warm pita bread
- ⭐ Difficulty Level: Easy
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We've made this for meal prep all summer. Fold in feta last so it keeps its creamy texture. ~Jami
If you enjoy this cold quinoa salad, you might also like our Quinoa Power Bowl or our Mediterranean Chickpea Salad.
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Why We Love This Recipe
- Quick and Easy: Ready in just 30 minutes, making it perfect for busy weeknights.
- Flavorful and Fresh: The perfect combination of textures and tastes keeps you returning for more.
- Make-Ahead Friendly: Flavors blend well over time, making it great for meal prep. Just like our Asian Bean Salad!
- Versatile: Serve it as a main dish, side, or even as a filling for wraps.
Quinoa Cucumber Salad Ingredients
This salad keeps things fresh, flavorful, and pantry-friendly. Most of what you need is probably already in your fridge or cupboard!
- Tri-Color Quinoa: We use this quinoa for its chewy texture and nutty flavor. Rinse it well to remove any bitterness before cooking.
- Chickpeas: Canned chickpeas make this easy, but you can also cook dried ones ahead of time if that's your thing.
- Edamame: Shelled and thawed edamame adds color and soft bite. Have leftovers? Try our Crunchy Cucumber Salad with Peanut Dressing.
- Cucumber: We slice them lengthwise and then quarter them for a cucumber in every bite.
- Radish: Just two thinly sliced radishes give a peppery crunch without taking over.
- Scallion: We use scallion instead of red onion for a milder, more balanced bite.
- Feta Cheese: Crumbled feta brings salty richness.
- Pistachios: We love the texture and flavor of roasted, salted pistachios. Roughly chop them so you still get crunch in each bite. Add them right before serving to keep them crisp.
- Fresh Dill: Dill brightens everything and adds that unmistakable finish. If you're not a dill fan, go with basil or parsley.
- Dressing: Adds a punch and ties everything together.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Quinoa: Swap with couscous or bulgur for a different grain base.
- Chickpeas: White beans or black beans will also work.
- Feta Cheese: Use goat cheese or omit for a dairy-free version.
- Herbs: Experiment with cilantro or chives.
- Add-ins: Incorporate cherry tomatoes, olives, or avocado for added flavor and texture.
How To Make Quinoa Cucumber Salad with Chickpeas, Feta, and Herbs
STEP ONE: Cook the Quinoa
Rinse 1 cup of tri-color quinoa under cold water. In a saucepan, combine quinoa with 2 cups of water. Bring to a boil, reduce heat, cover, and simmer for 15 minutes.
Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and allow to cool.
STEP TWO: Prepare the Dressing
In a large mixing bowl, whisk together the zest and juice of 1 lemon, 1 tablespoon red wine vinegar, ¼ cup olive oil, 1 finely grated garlic clove, salt, and black pepper to taste.
STEP THREE: Assemble the Salad
To the bowl with the dressing, add the cooled quinoa, 1½ cups diced cucumber, 1 (15 oz) can of drained and rinsed chickpeas, ¾ cup shelled edamame, 2 thinly sliced radishes, 3 tablespoons sliced scallions, 2 tablespoons chopped dill, and 2 tablespoons chopped fresh herbs (parsley, basil, or mint). Toss gently to combine.
STEP FOUR: Add Final Touches
Fold in ½ cup crumbled feta cheese and ½ cup chopped roasted pistachios. Taste and adjust seasoning if necessary.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Cool quinoa completely so the salad doesn't become soggy.
✔️ DO Slice radishes thinly for a subtle peppery crunch.
❌ DO NOT Add pistachios too early. If they sit in the dressing too long they'll lose their crunch!
❌ DO NOT Skip the lemon zest. It brings everything together.
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Storage
Store the quinoa salad with cucumbers in an airtight container in the refrigerator for up to 3 days. If making ahead, keep the dressing separate and add just before serving to maintain freshness.
Recipe FAQs
Yes, white quinoa has a milder flavor and softer texture, but it works well in this salad.
Yes! Quinoa salad is one of the best make-ahead dishes because it holds up well in the fridge. The quinoa absorbs more flavor as it sits, and the dressing helps keep everything fresh. Just wait to add certain cheeses or nuts until just before serving, so they keep their texture.
Fresh herbs like dill, basil, mint, and parsley are perfect for cold salads. Dill adds brightness, basil adds sweetness, and mint gives a refreshing bite. A mix of soft herbs works especially well in grain salads because they blend without overpowering the dish.
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📖 Recipe
Quinoa Cucumber Salad with Chickpeas, Feta, and Herbs
Ingredients
- 1 cup uncooked tri-color quinoa rinsed
- 2 cups water
- 1 ½ cups English or Persian cucumber quartered
- 1 (15 ounce) can chickpeas drained and rinsed
- ¾ cup shelled edamame thawed if frozen
- 2 small radishes very thinly sliced
- ½ cup feta cheese crumbled
- ½ cup salted pistachios, roasted roughly chopped
- 3 tablespoons scallion finely diced
- 2 tablespoons fresh dill chopped
- 2 tablespoons chopped fresh herbs parsley, basil, or mint
- zest and juice of 1 lemon
- 1 tablespoon red wine vinegar
- ¼ cup olive oil
- 1 small garlic clove finely grated or minced
- salt and black pepper to taste
Instructions
- In a medium saucepan, bring the rinsed quinoa and water to a boil. Reduce heat to low, cover, and simmer for 12 to 15 minutes, or until the water is absorbed. Fluff with a fork and let cool completely.
- In a large bowl, add the lemon zest, lemon juice, red wine vinegar, olive oil, grated garlic, a pinch of salt, and freshly ground black pepper. Whisk until well combined.
- To the bowl with the dressing, add the cooled quinoa, cucumber, chickpeas, edamame, radishes, scallions, dill, and other fresh herbs. Toss everything gently to coat in the dressing.
- Fold in the crumbled feta and pistachios just before serving to maintain their texture.
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Notes
- Quinoa: Swap with couscous or bulgur for a different grain base.
- Chickpeas: White beans or black beans will also work.
- Feta Cheese: Use goat cheese or omit for a dairy-free version.
- Herbs: Experiment with cilantro or chives.
Jami Powell says
This is our all time favorite quinoa salad recipe. We love all the textures and flavors.