Mediterranean Quinoa Spinach Chickpea Salad with Feta

Name: Mediterranean Quinoa Spinach Chickpea Salad with Feta
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 cups cooked quinoa, cooked; 2 Tbsp olive oil; 1 Tbsp red wine vinegar; 1/2 Tbsp lemon juice; 1/2 tsp dried oregano; 1/8 tsp garlic powder; 1/4 tsp salt; freshly cracked black pepper; 4 cups fresh spinach; 1 pint grape tomatoes; 1 15oz can chickpeas, rinsed and drained; 2 oz feta, crumbled

Prep: 15 min4 servingsmediumAmerican

A vibrant Mediterranean-inspired salad combining protein-rich quinoa and chickpeas with fresh spinach, juicy grape tomatoes, and tangy feta cheese. The warm quinoa gently wilts the spinach while a simple oregano vinaigrette ties everything together. Perfect as a complete meal or hearty side dish, this nutritious salad keeps well for meal prep and offers satisfying plant-based protein with every bite.

Vegetarian Gluten-Free Nut-Free

Ingredients

4 servings

2 cups cooked quinoa, cooked
brown rice1:1gluten-free
nutty flavor works well
Full guide →
2 Tbsp olive oil
1 Tbsp red wine vinegar
½ Tbsp lemon juice
½ tsp dried oregano
⅛ tsp garlic powder
¼ tsp salt
freshly cracked black pepper
4 cups fresh spinach
arugula1:1greens
peppery flavor
Full guide →
1 pint grape tomatoes
1 15oz can chickpeas, rinsed and drained
white beans1:1legumeprotein
similar protein content
Full guide →
2 oz feta, crumbled
goat cheese1:1dairyadds dairy
creamier texture
Full guide →

Instructions

1
Whisk together olive oil, red wine vinegar, lemon juice, oregano, garlic powder, salt, and black pepper in a small bowl
2
Roughly chop spinach into smaller pieces and place in a large bowl
3
Slice grape tomatoes in half and add to bowl with spinach
4
Rinse and drain chickpeas, then add to the bowl
5
Crumble feta over top and stir ingredients briefly to combine
6
Add warm quinoa to the salad and stir to combine, allowing heat to slightly wilt spinach
7
Drizzle dressing over top and stir once more before serving

Tips

Tip 1

Use warm quinoa to gently wilt the spinach, creating better texture and flavor integration throughout the salad.

Tip 2

Let the vinaigrette sit while preparing other ingredients to allow the oregano and garlic powder to bloom and develop deeper flavor.

Tip 3

This salad tastes even better the next day as flavors meld together, making it perfect for meal prep.

Good to Know

Storage

Refrigerate up to 4-5 days in airtight container

Make Ahead

Can be made 1 day ahead, flavors improve overnight

Serve With

Serve immediately or chilled from refrigerator

See pairing guide →

Common Mistakes

Watch

Add quinoa while still hot to properly wilt spinach without making it soggy

Watch

Don't overdress the salad to avoid making it watery over time

Substitutions

Dairy-Free Swaps

feta→

goat cheese1:1dairyadds dairy

creamier texture

Full guide →

Gluten-Free Swaps

quinoa→

brown rice1:1gluten-free

nutty flavor works well

Full guide →

General Alternatives

chickpeas→

white beans1:1legumeprotein

FAQ

Can I use other grains instead of quinoa?

Yes, brown rice, farro, or bulgur work well as substitutes. Use the same quantity and ensure they're cooked and still warm when adding.

How long will this salad keep in the refrigerator?

The salad stays fresh for 4-5 days when stored properly in an airtight container. The flavors actually improve after the first day.

Can I make this vegan?

Absolutely! Simply omit the feta cheese or substitute with vegan feta or nutritional yeast for a cheesy flavor without dairy.