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Greek Salads with Quinoa & Crispy Chickpeas

Greek Salad with Quinoa & Crispy Chickpeas

  • Author: Molly
  • Yield: 4 servings 1x


This salad is a healthy, vegetarian, and gluten-free option that is easily meal prepped! It’s loaded with fresh Mediterranean flavors.



For the Chickpeas:

  • 1 (15-oz) can chickpeas, drained and rinsed well
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ½ teaspoon smoked paprika
  • 1 teaspoon kosher salt

For the Dressing:

  • 2 tablespoons feta cheese, crumbled
  • 1 teaspoon dried oregano
  • 2 teaspoons Dijon mustard
  • 2 tablespoons red wine vinegar
  • Pinch of sugar
  • ⅓ cup extra-virgin olive oil
  • Salt and pepper, to taste

For the Salad:

  • 3 hearts of romaine, chopped
  • 1 cup cooked and cooled quinoa
  • The crispy chickpeas
  • 1 cup cherry or grape tomatoes, halved
  • 1 cup sliced cucumber (I like seedless)
  • 2 tablespoons chopped red onion
  • ¼ cup kalamata olives, pitted and halved
  • ¼ cup fresh parsley, chopped
  • 2 tablespoons fresh dill, chopped
  • ½ cup feta cheese, crumbled
  • ½ cup pita chips



For the Chickpeas:

  1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
  2. Once the chickpeas have been drained and rinsed, spread them out on a clean kitchen towel and pat them dry. The drier the better – it will make them crispier!
  3. Spread the chickpeas out on the baking sheet and toss with the olive oil, spices, and salt.
  4. Bake for 10 minutes, stir the chickpeas, and then bake for another 10-15 minutes. The chickpeas are done when they are golden brown, dry, and crispy on the outside.
  5. Remove from the oven and allow to cool.

For the Dressing:

  1. Place the feta, oregano, Dijon, vinegar, and sugar in a bowl and whisk to combine.
  2. While constantly whisking, slowly stream in the olive oil. Season, to taste, with salt and pepper.
  3. Store any leftover dressing in an airtight container in the fridge.

For the Salad:

  1. To a large serving bowl, add the lettuce, quinoa, chickpeas, tomatoes, cucumber, onion, olives, and herbs. Add a few tablespoons of the dressing and toss well to combine.
  2. Top the salad with the feta cheese and toss again. I like to serve this with the pita chips crushed on top of the salad, but you can also serve them on the side (OR omit altogether if you are gluten free).


  • I love this salad as a meal prep option. I cook the quinoa and roast the chickpeas ahead and store them in airtight containers in the fridge. I also make the dressing and prep all the vegetables ahead. Store in airtight containers and take out and toss together as needed.
  • If more heft is needed, feel free to add some grilled chicken, shrimp, or fish to this salad. It is plenty filling for me with the chickpeas and quinoa, but my husband often likes additional protein on his.