Quinoa Cucumber Salad with Chickpeas, Feta, and Herbs

5 from 1 vote

Quinoa Cucumber Salad with Chickpeas, Feta, and Herbs

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.

Prep Time15

Cook Time15

Total Time30

Course: Lunch, Meal prep

Cuisine: Mediterranean

Diet: Gluten Free

Servings:

Calories: 630kcal

Author: Jami Powell

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.

Video

Notes

Tips If making ahead, keep the dressing separate and add just before serving to maintain freshness.

Storage Store the quinoa salad with cucumbers in an airtight container in the refrigerator for up to 3 days.

Freeze This dish is not freezer-friendly.

Reheat: Serve chilled or at room temperature. Reheating is not required.

Substitutions

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.

Adjustments Cooking time may need to be adjusted based on the geography of the area (high vs. low elevation), cookware (stoneware vs traditional bakeware), and outdoor temperature if grilling.

Nutrition information is only an estimate

Nutrition