Spinach Chickpea and Quinoa Salad

Name: Spinach Chickpea and Quinoa Salad
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 cups cooked quinoa (or other grain); 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; Freshly cracked black pepper; 4 cups fresh spinach; 1 pint grape tomatoes; 1 15oz. can chickpeas; 2 oz. feta

This spinach chickpea and quinoa salad is a protein-rich, make-ahead bowl that stays fresh for days in the fridge, making it ideal for meal planning without daily cooking.

🌍American 🏷️Quinoa Salad

Total

20 min

Servings

4

Difficulty

Medium

Est. Cost

$23–$38

Recipe Source

View original recipe

From Budget Bytes

Ingredients

2 cups cooked quinoa (or other grain)

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

Freshly cracked black pepper

4 cups fresh spinach

1 pint grape tomatoes

1 15oz. can chickpeas

2 oz. feta

12 Ingredients

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Instructions

1
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.
2
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.
3
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.
4
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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Tips & Notes

Pro tips

Cook quinoa in vegetable broth instead of water for deeper flavor that complements the red wine vinegar dressing.
Rinse canned chickpeas under cold water to remove excess sodium and reduce gas; pat dry before mixing to avoid a watery salad.
Halve the grape tomatoes lengthwise to prevent them from rolling around and to allow the dressing to coat all surfaces evenly.
Let the finished salad sit at room temperature for 10 minutes before refrigerating so the spinach wilts slightly and flavors meld.

Substitutions

Fresh spinach → baby arugula or mixed greens (arugula adds peppery bite)
Red wine vinegar → balsamic or apple cider vinegar (adjust to taste; balsamic is sweeter)
Chickpeas → white beans or lentils (maintains protein and texture)