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.
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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.
Store in an airtight container for up to 5 days. The salad is best eaten cold and does not require reheating.
Stored in an airtight container, this salad keeps fresh for 4–5 days. The spinach wilts slightly but the flavors improve as the dressing sits.
Yes, this salad is designed for meal prep. Combine all ingredients the night before or up to 5 days in advance for convenient grab-and-go lunches.
Use cooked farro, brown rice, or millet in equal amounts. Adjust cooking time per package directions.
Yes, this recipe is naturally vegan. All ingredients—olive oil, vinegar, chickpeas, spinach, and tomatoes—are plant-based.
Store the dressing separately and toss the salad just before eating, or accept that the spinach will soften as it marinates, which many prefer.
