Recipes

Looking for a vibrant, nutritious, and easy-to-make dish that’s perfect for meal prep, potlucks, or just a wholesome weeknight dinner? This Greek Chickpea and Quinoa Salad is exactly what you need. It’s packed with protein, fiber, and a rainbow of veggies, all brought together with a zesty Greek dressing. Whether you’re vegan, gluten-free, or just love Mediterranean-inspired flavors, this salad is bound to become your new favorite.

This Greek Chickpea and Quinoa Salad is the perfect combination of nutrition, flavor, and convenience. It’s quick to make, packed with plant-based protein, and can be enjoyed in so many ways. Whether you’re preparing it for a potluck, a family dinner, or your weekly meal prep, it’s a satisfying, nutrient-dense dish that’s sure to please everyone at the table.

With its fresh veggies, hearty quinoa, and zesty dressing, it’s a versatile salad that you can enjoy on its own or pair with your favorite Mediterranean-inspired dishes. Give it a try, and let it become a regular part of your healthy, plant-based repertoire!

Why You’ll Love This Salad

This Greek Chickpea and Quinoa Salad isn’t just a dish—it’s an experience. Here’s why:

• Loaded with plant-based protein and fiber: Thanks to the quinoa and chickpeas, this salad is a filling and satisfying meal that won’t leave you hungry.
• Fresh and colorful: Crisp cucumbers, sweet cherry tomatoes, and crunchy bell peppers create a beautiful medley of textures and flavors.
• Customizable: Add artichoke hearts, olives, or pepperoncini for extra Mediterranean flair. The salad can be adjusted to suit your personal tastes.
• Perfect for meal prep: It stores well for a few days, making it ideal for making ahead and enjoying throughout the week.
• Easy and quick: With minimal cooking time (just cooking quinoa and chopping veggies), it’s perfect for busy days when you want something nutritious but don’t want to spend hours in the kitchen.

Customizing Your Salad

One of the best parts about this salad is how adaptable it is. Here are some ways you can tweak it based on your preferences:

• Make it spicy: Add a little chili powder or cayenne pepper for a kick of heat.
• Add extra protein: If you need more protein, consider adding extra chickpeas, or even some tofu or tempeh.
• Change up the grains: Swap the quinoa for another grain like farro, bulgur, or couscous if you prefer a different texture.
• Use different veggies: You can also add things like zucchini, carrots, or spinach to the mix, depending on what you have on hand.

How to Make Greek Chickpea Quinoa Salad

Ingredients

• 1 cup uncooked quinoa 
• 1 15 ounce can of chickpeas, drained and rinsed 
• 1 cup cucumbers, chopped  
• 1 cup cherry tomatoes, sliced  
• ¼ cup red onion, diced  
• 1 red or yellow bell pepper, diced 
• Artichoke Hearts (optional) 
• pepperoncini’s (optional) 
• olives (optional) 
• Greek Salad Dressing (separate recipe) 

Note on Substitutions

This recipe is highly customizable. You can swap out the quinoa for couscous, farro, or brown rice if you prefer. Likewise, feel free to use any type of bean instead of chickpeas, like cannellini beans, kidney beans, or black beans.

Instructions

1. Cook the Quinoa

Start by bringing 2 cups of water to a boil in a medium-sized pot. Once the water is boiling, rinse the quinoa in a fine-mesh strainer under cold water to remove its natural coating, called saponin, which can make it taste bitter. Add the quinoa to the boiling water.

Lower the heat to a simmer, cover the pot, and cook according to the package instructions (usually about 15 minutes). You’ll know it’s done when the quinoa has absorbed the water and the little “tails” of the grains begin to unravel.

For added flavor, consider cooking your quinoa in vegetable broth instead of water, or add a veggie broth mix to the water to infuse more savory depth into the grains.

2. Prep the Veggies

While your quinoa is cooking, it’s time to prep the vegetables. Chop your cucumber into small bite-sized pieces, slice the cherry tomatoes, and dice the bell pepper and red onion. If you’re using any optional add-ins like artichoke hearts, pepperoncini, or olives, chop or slice them as well.

These fresh, colorful vegetables are the heart of the salad, offering crisp textures and vibrant flavors that complement the nutty quinoa and hearty chickpeas.

3. Drain and Rinse the Chickpeas

Drain and rinse the chickpeas thoroughly. I recommend using canned chickpeas for convenience, but you can also cook dried chickpeas if you prefer. Once drained, you can give them a light mash with a fork if you want them to be a bit more broken down in the salad, but I like to keep them whole for a more substantial bite.

4. Make the Salad

Once your quinoa is cooked and cooled slightly, transfer it to a large mixing bowl. Add the chopped veggies, chickpeas, and any optional add-ins like artichoke hearts or olives. Toss everything together gently to combine.

Finally, pour your Greek salad dressing over the mixture. Stir well to ensure all the ingredients are coated evenly with the tangy, herby dressing.

5. Chill and Serve

The salad can be served right away, but it tastes even better after sitting in the fridge for a couple of hours to allow the flavors to meld together. If you’re meal prepping for the week, store it in an airtight container in the fridge for up to 4 days.

While this salad is delicious right from the fridge, I recommend letting it sit out for about 10–15 minutes before serving, especially if you like it a little less cold.

Storing and Serving Tips

This salad is perfect for making ahead, especially if you’re preparing for the week. Here’s how to get the most out of your leftovers:

• Store in the fridge: This salad can stay fresh for up to 4 days in the fridge, making it a great option for meal prep.
• Serve at room temperature: While you can eat it cold, it’s best served at room temperature for maximum flavor.
• Revive the flavors: If the salad has been sitting in the fridge for a couple of days, you might want to add a little more dressing or a squeeze of fresh lemon juice before serving to refresh the flavors.

More Plant Based Salad Recipes

If you like this recipe, you’ll love these salad ideas too:

• Black Bean Corn Salad with Avocado
• BBQ Chickpea Salad
• Sweet Potato and Black Bean Bowl
• Vegan Potato Salad
• Chopped Asian Salad

Yield: 4 Servings

Greek Chickpea Quinoa Salad

Print

This Greek Chickpea and Quinoa Salad is a vibrant, protein-packed dish with fresh veggies, perfect for meal prep, potlucks, or a quick, healthy meal.

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

• 1 cup uncooked quinoa
• 1 15 ounce can of chickpeas, drained and rinsed
• 1 cup cucumbers, chopped
• 1 cup cherry tomatoes, sliced
• ¼ cup red onion, diced
• 1 red or yellow bell pepper, diced
• Artichoke Hearts (optional)
• pepperoncini’s (optional)
• olives (optional)
• Greek Salad Dressing (separate recipe)

Instructions

1. Bring 2 cups of water to a boil.  
2. Rinse quinoa in a fine mesh strainer before adding to water.  
3. Cook quinoa according to the package directions, feel free to add veggie broth mix to your water if you want more flavor.  
4. While the quinoa is cooking, chop your veggies, drain the chickpeas and make your salad dressing. 
5. Once quinoa is cooked, mix in the veggies, chickpeas and salad dressing. Stir well. 
6. Store in the refrigerator for a few days.  

Notes

This salad can stay fresh for up to 4 days in the fridge, making it a great option for meal prep.

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As the summer sun starts shining brighter and the days stretch longer, there’s one thing that finds its way into nearly every picnic basket, potluck table, and dinner spread: a good pasta salad. Not just any pasta salad, though — a vibrant, veggie-packed, flavor-loaded Greek Pasta Salad.

This recipe combines the heartiness of pasta with the crisp, refreshing ingredients of a classic Greek salad, all tied together with a zesty homemade Greek dressing. Whether you’re making it for a crowd, prepping meals for the week, or just looking for a quick and healthy dinner, this salad checks all the boxes. It’s easy, adaptable, and incredibly satisfying.

Why You’ll Love This Dish

This plant-based Greek Pasta Salad is a go-to recipe for any occasion that calls for something quick, nourishing, and delicious. With just a handful of ingredients and tons of room for customization, it’s a dish that fits right into a healthy, plant-forward lifestyle.

It’s satisfying enough to serve as a main course, but it also plays well as a side for sandwiches, grilled veggies, or fresh bread. It’s a celebration of Mediterranean flavors — no feta or meat required — and a reliable favorite for sunny days and beyond.

Greek Pasta Salad hits all the right notes — it’s:

• Quick and easy: Ready in under 30 minutes.
• Fully plant-based: No dairy, no animal products — just fresh veggies and a tangy dressing.
• Customizable: Start with the base ingredients, then add your favorite extras.
• Meal-prep ready: Holds up well for leftovers and makes a generous batch.
• Great warm or cold: Tastes best at room temperature but delicious chilled too.

Make It Your Own

This plant-based pasta salad is all about flexibility. Don’t be afraid to make it your own:

• Gluten-free? Use a gluten-free pasta that holds its shape well.
• Want more protein? Chickpeas are an easy, fiber-rich way to bulk it up.
• Craving crunch? Add chopped bell peppers or shredded carrots.

The basic recipe is delicious as-is, but the fun lies in the variations. You can truly tailor this to what you have in your pantry or what’s in season at the farmer’s market.

Great for Sharing (or Saving for Later)

One of the best parts about this recipe is how much it makes. It’s perfect for:

• Potlucks and BBQs
• Family dinners
• Weekday lunches
• Picnic sides
• Planned leftovers

If you’re cooking for a smaller group, feel free to halve the recipe. It’s easy to scale up or down depending on your needs.

Pro Tips for the Perfect Pasta Salad

• Salt your pasta water well. It makes a big difference in flavor.
• Add the dressing while the pasta is still slightly warm. This helps the flavors absorb better.
• Don’t skimp on the veggies. The more color and crunch, the better.
• Use a quality dressing. A good Greek Salad Dressing makes all the difference.
• Top with herbs. Fresh dill or parsley adds a bright, aromatic finish.

How to Make Greek Pasta Salad

Ingredients

• 1 12 ounce package of pasta
• 1 English cucumber, chopped  
• 1 pint cherry tomatoes, sliced  
• ¼ cup red onion, diced  
• artichoke hearts (optional) 
• pepperoncino (optional) 
• olives (optional) 
• Greek Salad Dressing (separate recipe)

Instructions

Step 1 – Cook the Pasta

Bring a large pot of salted water to a boil. Cook your pasta according to package directions — al dente is best so the salad holds its texture. Drain and set aside. (You can rinse it with cool water to stop the cooking if you’re in a rush.)

Step 2 – Prepare the Veggies

While the pasta cooks, chop the cucumber, tomatoes, red onion, and any optional add-ins. If you’re using canned ingredients like olives or chickpeas, drain and rinse them.

Step 3 – Make Dressing

Prepare your Greek Salad Dressing according to the recipe.

Step 4 – Mix Together

In a large bowl, combine the cooked pasta and chopped veggies. Pour your Greek dressing over everything and toss until well coated.

Step 5 – Serve

This salad is best served immediately at room temperature. If making ahead, store the pasta and dressing separately for maximum freshness, then toss right before serving.

Storage and Serving Notes

This salad stores well for up to 4 days in an airtight container in the fridge. It’s ideal for meal prep or for making ahead before a gathering.

Best Practices:

• Serving from the fridge? Let it sit out for 10–15 minutes to warm up a bit before eating. Room temperature brings out the flavors better than when it’s cold.
• Dressing separation? Give the salad a quick stir or add a splash more dressing if needed after chilling.
• Making ahead for a party? Keep the pasta, veggies, and dressing separate, and combine just before serving.

More Creative Salad Ideas

If you like this recipe, you’ll love these plant based salad ideas too:

• Chopped Asian Salad
• BBQ Chickpea Salad
• Black Bean Corn Salad with Avocado
• Sweet Potato and Black Bean Bowl
• Vegan Potato Salad

Yield: 6 Servings

Greek Pasta Salad

Print

This plant-based Greek Pasta Salad is a vibrant, easy-to-make dish with fresh veggies and tangy dressing, perfect for potlucks, picnics, and meal prep.

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

• 1 12 ounce package of pasta, I used tri color rotini
• 1 English cucumber, chopped
• 1 pint cherry tomatoes, sliced
• ¼ cup red onion, diced
• artichoke hearts (optional)
• pepperoncino (optional)
• olives (optional)
• Greek Salad Dressing (separate recipe)

Instructions

1. Bring pasta water to a boil. Cook your pasta according to the package directions.  
2. While pasta is boiling, chop your veggies then make your salad dressing. 
3. Once pasta is cooked, and drained, mix in veggies and salad dressing. Stir well. 
4. This is best served immediately. If you plan to serve it on a different day, wait and stir everything together directly before eating.  

Notes

• The base recipe is pasta, cucumbers, tomatoes, red onion and the Greek salad dressing. All the other ingredients are optional and can be used or omitted depending on your preferences. You can add more protein by adding chickpeas. Choose a gluten-free pasta to make it gluten-free.  
• This tastes best when served immediately at room temperature. You can serve it after refrigeration, but it will taste best if it's slightly warmed.  
• This recipe make a lot and is great for a potluck or planned leftovers. The recipe can be halved for small families or to avoid days and days of leftovers. 

Did you make this recipe?

We'd love to see it! Tag us and use #MyPlantBasedFamily!