Quinoa Cucumber Salad with Chickpeas, Feta, and Herbs

This quinoa salad recipe contains Mediterranean flavors and wholesome ingredients. The nutty red quinoa pairs beautifully with crunchy cucumbers, protein-rich chickpeas, and tangy feta cheese, all brought together with a flavorful lemon and red wine vinegar dressing. It's a dish that can be enjoyed year-round.

If you enjoy this cold quinoa salad, you might also like our Quinoa Power Bowl or our Mediterranean Chickpea Salad.

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.

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.

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