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5 from 1 vote

Quinoa Salad with Chickpeas, Kalamata Olives & Mint

This quinoa salad has all of the flavors of a traditional Greek salad. Perfect for a potluck, picnic or meal prep.
Prep Time15 mins
Cook Time20 mins
Cooling Time30 mins
Total Time1 hr 5 mins
Course: Salads, Side Dishes
Cuisine: Mediterranean
Keyword: Meatless Monday
Servings: 4 to 6 Servings as Side Dish
Calories: 480kcal


  • 1 cup quinoa
  • 2 cups water
  • 1 14 ounce can chickpeas, rinsed and drained
  • 1 ½ cups quartered cherry tomatoes
  • ½ cup pitted and sliced kalamata olives

The Vinaigrette:


  • In a fine-mesh strainer, rinse quinoa well and drain.
  • In a medium pot, combine quinoa and water. Bring to a boil, then cover and turn heat to low. Cook until all the water is absorbed, about 20 minutes. Remove from the heat, fluff the quinoa and transfer to a cookie sheet, spreading the quinoa in a thin layer, to cool.
  • In a large bowl, mix together cooled quinoa, chickpeas, tomatoes and kalamata olives. Stir well.
  • For the dressing, whisk together white wine vinegar, lemon juice, honey, salt, and pepper in a medium bowl. While whisking constantly, slow pour in olive oil until combined.
  • Pour the dressing over the quinoa salad, toss to coat and stir in fresh mint. Serve.


Calories: 480kcal | Carbohydrates: 59g | Protein: 16g | Fat: 21g | Saturated Fat: 3g | Sodium: 576mg | Potassium: 650mg | Fiber: 12g | Sugar: 7g | Vitamin A: 410IU | Vitamin C: 15.8mg | Calcium: 87mg | Iron: 5.4mg