Save to Pinterest The first time I brought this salad to a neighborhood potluck, my friend Sarah actually asked for the recipe before she'd even finished her first bite. There's something about the combination of fluffy quinoa, those bursts of sweet cherry tomatoes, and the creamy feta that just works. I've since made it countless times for weekday lunches, and it never fails to make me feel like I'm eating something special without any actual effort.
Last summer, my sister was recovering from surgery and couldn't cook much, so I started dropping off containers of this salad every few days. She told me later that it was the only thing that actually made her feel nourished and energetic during those long weeks of recovery. Now whenever I make it, I think of her phone call telling me how the fresh herbs and bright lemon taste reminded her that healing would come.
Ingredients
- 1 cup quinoa: Rinse thoroughly until the water runs clear to remove any bitter coating
- 1 can chickpeas: Drain and rinse well to remove the canning liquid
- 1 cup cherry tomatoes: Halve them so their juices mix with the dressing
- 1 cucumber: Dice into small, bite-sized pieces
- ½ cup fresh parsley or cilantro: Chop just before adding to maintain bright flavor
- ½ cup feta cheese: Crumble by hand for the best texture
- 3 tbsp olive oil: Use a good quality extra virgin for the best flavor
- 2 tbsp lemon juice: Fresh squeezed makes all the difference
- Salt and pepper: Taste and adjust at the end
Instructions
- Cook the quinoa:
- Rinse the quinoa under cold water, then combine with 2 cups water in a saucepan. Bring to a boil, reduce heat, cover and simmer for 15 minutes until fluffy.
- Prep your vegetables:
- While the quinoa cooks, halve the tomatoes, dice the cucumber, and chop your herbs.
- Combine everything:
- Mix the cooled quinoa, chickpeas, vegetables, herbs, and feta in a large bowl.
- Make the dressing:
- Whisk together the olive oil, lemon juice, salt and pepper.
- Toss and serve:
- Pour the dressing over the salad and gently combine. Serve immediately or chill for 30 minutes.
Save to Pinterest This salad became my go-to dish after I started a new job and realized I needed something substantial for lunch that wouldn't leave me feeling heavy or sleepy during afternoon meetings. Now it's the recipe I share most often with people looking to add more plant-based protein to their diet without sacrificing satisfaction.
Making It Your Own
I've discovered that swapping in fresh basil instead of parsley transforms this into something that feels distinctly Italian, especially during summer when basil is at its peak. Sometimes I'll add diced avocado for extra creaminess if I know I won't be packing it for lunch the next day.
Perfect Pairings
This salad has become my default contribution to summer gatherings because it travels beautifully and doesn't need to be kept hot. I love serving it alongside grilled fish or chicken, but honestly, it's substantial enough to stand alone as a complete meal.
Storage & Make-Ahead Tips
The flavors in this salad develop beautifully after a few hours in the refrigerator, making it an excellent candidate for meal prep Sundays. I've kept it for up to four days, though the cucumber does soften a bit over time.
- Add the feta just before serving if you're planning to store it for more than two days
- If taking to work, pack the dressing separately and toss right before eating
- A squeeze of fresh lemon can refresh the flavors after refrigeration
Save to Pinterest There's something deeply satisfying about a recipe that nourishes you completely while coming together with such ease. I hope this becomes one of those recipes you turn to again and again.
Recipe FAQs
- → Can this be prepared in advance?
Absolutely! This salad holds up very well in the refrigerator. In fact, chilling it for 30 minutes or longer allows the flavors to meld beautifully. You can assemble it a day ahead, storing the dressing separately and adding it just before serving for the freshest texture.
- → What are some good substitutions for feta cheese?
If you're not a fan of feta or have dietary restrictions, you could use goat cheese for a tangy alternative, or even a dairy-free feta substitute to maintain the creaminess. For a completely different flavor, avocado cubes add a rich, buttery texture.
- → How can I make this dish vegan?
To make this entirely plant-based, simply omit the crumbled feta cheese. You can replace it with a vegan feta alternative, or add extra vegetables like avocado or sun-dried tomatoes for additional richness and flavor.
- → Are there other vegetables I can add to this salad?
Yes, this salad is very adaptable! Consider adding diced bell peppers for sweetness and crunch, finely chopped red onion for a zesty bite, or even some spinach or arugula as a base. Roasted red peppers or artichoke hearts would also be delicious additions.
- → How long will this salad stay fresh in the refrigerator?
When stored in an airtight container, this vibrant salad typically remains fresh for 3-4 days in the refrigerator. The flavors often deepen over time, making it excellent for meal prepping throughout the week.