This salad recipe with spinach chickpea and quinoa is very basic. It holds up extremely well in the fridge and is super versatile. You can keep it on hand to build different meals throughout the week, or to eat as a quick meal. Join Apronese to see how to make it!
How Long Does This Quinoa Salad Last?
This salad holds up well in the refrigerator, about four days, 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, remember to keep the dressing separate and add it just before serving.
Can I Use Other Grains?
This salad is super versatile, so you don’t have to use quinoa. Any cooked grain or small pasta will work in place of the quinoa.
You can make this salad using other grains, like brown rice. You can even use cooked pasta.
What to Serve with This Salad?
To serve this salad, top it with a hard or soft boiled egg, adding some grilled chicken, tofu, or even chopped lunch meat.
Salad Recipe with Spinach Chickpea and Quinoa
This salad is an awesome base to build meals throughout the week and it holds up really well in the fridge.
Prep Time: 5 mins / Cook Time: 15 mins / Total Time: 20 mins
Servings: 4 (about 1.5 cups each)
- 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)
- 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.
Serving: 1 serving ・ Calories: 384.5 kcal ・ Carbohydrates: 48.63 g ・ Protein: 15.1 g ・ Fat: 15 g ・ Sodium: 809.88 mg ・ Fiber: 11.85 g
The nutritional values shown here are only estimates. Please see our nutrition disclaimer.
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How to Make Spinach, Chickpea, and Quinoa Salad – Step-by-step Photos
Step 1: This salad starts with two cups of cooked quinoa, or other grain or pasta. Quinoa only takes about 15 minutes to cook.
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.
Step 2: While your grain is cooking, prepare the vinaigrette. 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 in a small bowl.
Set the dressing aside so it has time to blend.
Step 3: Chop about 4 cups of fresh spinach.
Step 4: 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.
Step 5: 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.
Step 6: Drizzle the dressing over top and give it a stir one more time.
And that’s all! The salad looks exactly the same after four days of refrigeration. Follow these steps to make your own salad!