This salad is SUPER basic, but I literally ate it every day last week and will happily be eating it again all this week, so I think that alone makes it worth sharing. The great thing about this Spinach Chickpea and Quinoa Salad is that it holds up extremely well in the fridge and is super versatile. This is a great salad to just keep on hand to build different meals throughout the week, or to just eat as a quick bite when you’re short on time.
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How Long Does This Quinoa Salad Keep?
This salad holds up surprisingly well in the refrigerator, about four days, give or take some depending on the freshness of your ingredients and conditions inside your refrigerator. If you plan to make this salad ahead and eat it throughout the week, just keep the dressing separate and add it just before serving.
Can I Use Other Grains?
This salad is super versatile. You don’t have to use quinoa, in fact I’ve made this salad using other grains, like brown rice. You could even use cooked pasta. Just about any cooked grain or small pasta will work in place of the quinoa, so have fun!
Make it a Meal
This Quinoa Salad is more than just a side dish. To add variety to this salad throughout the week, try topping it with a hard or soft boiled egg, adding some grilled chicken, tofu, or even chopped lunch meat.
Spinach Chickpea and Quinoa Salad
Servings 4 about 1.5 cups eachIngredients
- 2 cups cooked quinoa (or other grain) ($0.94)
- 2 Tbsp olive oil ($0.26)
- 1 Tbsp red wine vinegar ($0.10)
- 1/2 Tbsp lemon juice ($0.03)
- 1/2 tsp dried oregano ($0.05)
- 1/8 tsp garlic powder ($0.02)
- 1/4 tsp salt ($0.02)
- Freshly cracked black pepper ($0.02)
- 4 cups fresh spinach ($0.80)
- 1 pint grape tomatoes ($1.99)
- 1 15oz. can chickpeas ($0.55)
- 2 oz. feta ($1.50)
Instructions
- While your quinoa (or other grain) is cooking, prepare the vinaigrette so it has a few minutes for the flavors to blend. In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, oregano, garlic powder, salt, and some freshly cracked pepper. Set the dressing aside.
- Roughly chop the spinach into smaller pieces, then place them in a large bowl. Slice the tomatoes in half, then add them to the bowl with the spinach. Rinse and drain the chickpeas, then add them to the bowl. Lastly, crumble the feta over top. Give these ingredients a brief stir until they’re combined.
- Allow your quinoa or grains to cool slightly, or just to the point where it’s no longer steaming. Add the warm quinoa to the salad and stir to combine. The heat from the quinoa will slightly wilt the spinach.
- Finally, drizzle the dressing over top and stir briefly once more. Serve the salad immediately, or refrigerate up to 4-5 days.
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Equipment
Nutrition
How to Make Spinach, Chickpea, and Quinoa Salad – Step by Step Photos
This salad starts with two cups of cooked quinoa, or other grain or pasta. Quinoa only takes about 15 minutes to cook, so I simply cooked my quinoa while I prepared the rest of the salad. You’ll want to let your quinoa (or other grain) cool slightly before adding it to the salad, but it’s okay if it’s still quite warm.
While your grain is cooking, prepare the vinaigrette. In a small bowl, whisk together 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, and some freshly cracked pepper. Set the dressing aside so it has time to blend.
Chop about 4 cups of fresh spinach. I say four cups, but fresh spinach is very hard to accurately measure. Thankfully, this ingredient is very flexible in the salad, so don’t stress about it. I ended up using about half of this 10 oz. bag from Kroger.
Also slice 1 pint of grape tomatoes in half, rinse and drain one 15 oz. can of chickpeas, and crumble 2 oz. of feta. Stir these together briefly.
Finally, add the warm quinoa. Make sure it’s not still steaming hot, but you do want it to be slightly warm so that it will just barely wilt the spinach. Stir everything together.
Finally, drizzle the dressing over top, and give it a stir one more time.
And that’s it! And I swear, the salad looks exactly the same after four days of refrigeration, which is AWESOME. I love being able to just grab the container, fill a bowl, and have a healthy meal ready to go. :)
Lunch is served!
I was thinking of making this for the holidays. Is this still good served cold or is better warm?
It’s definitely great cold, but if you want to serve it right after making it and the quinoa is still a little warm, it’s great that way too. :)
Needed more dressing, but didnt want to ruin the fresh taste, so I splashed more lemon juice over the top. I think some avocado would be great in here too.
Just made this super recipe for like the sixth (???) time! A definite winner. So tasty. I take it to parties now in the summer. So good with the fresh tomatoes.
Wanted to pop up and say this was delicious! On my second making of this I had a provisioning oversight and forgot the chickpeas. A can of red kidney beans was my substitute and it was also delicious!
I love this recipe! My husband is in love with it to the point where we have to make it at least every 2 weeks. Thank you for this awesome dish!
So glad you’re enjoying it so much! :)
I’ve made this a few times and always top with yogurt marinated chicken to round out for dinner. I’m making it for dinner tonight and can’t wait to eat it! So good and easy and healthy!
The only problem we had with this salad is that we couldn’t stop eating it—so no leftovers for lunches. To make it vegan, I deleted the cheese, topped it with toasted almonds and it was perfect. I plan on making this one again soon and often. Maybe there will be leftovers next time?
I knew from the moment I saw this recipe that I would love it – but I wasn’t too sure how it would go over with my carnivorous boyfriend. To my surprise, he loved it! This has become a regular side salad with my our meals.
Great salad! Loved it and so did our dinner guests. The only change I made was because I forgot to buy feta so used goat cheese instead. Such a fresh tasting salad with a good mix of textures.
Well, this is going into regular rotation. It turned out great. Side note, I think this site is the gold standard for written recipes. The step by step photos is greatly appreciated especially since it must be so much more work.
Thank you!! That is a HUGE compliment! <3
Hi Beth! I was thinking about adding some nice, crispy tofu to this dish to bulk it out a bit more. What kind of seasoning would you recommend for the tofu? Thanks!!
I would just do salt, and rely on the dressing to flavor the salad. You may want to increase the dressing to account for the extra volume. :)
This is really delicious and looking very pretty. well before this blog i was using the recipe of youtube channel where they making quinoa salad without chickpeas and i don’t know that i can experiment as that recipe seems to easy for me, link of previous recipe https://www.youtube.com/watch?v=TGSkXHnH_js&t=33s
This was delicious!!!! Do you have the nutritional info if it is cooked as is?
This is perfect! I was looking for ways to meal prep salads for school lunches and this hit the jackpot!
I made this last night for supper. I tossed the chickpeas with some spices and roasted them. It was delicious! I will be making this a lot this summer as it’s so simple and healthy. Thank you:)