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+ servings

Cucumber Quinoa Salad

This fresh and simple Cucumber Quinoa Salad is a great side dish to any meal.
5 from 2 votes


For the dressing:

  • 1/3 cup olive oil
  • 3 tablespoons lemon juice
  • 2 cloves garlic, minced
  • Kosher salt and black pepper, to taste

For the quinoa salad:

  • 2 cups cooked quinoa at room temperature or chilled
  • 15 ounces chickpeas
  • 1 hothouse cucumber, chopped
  • 1/2 red onion, thinly sliced
  • 1/4 cup chopped Italian parsley
  • 1/4 cup chopped mint
  • 2 tablespoons chopped fresh dill
  • 1/3 cup crumbled feta cheese
  • Kosher salt and black pepper, to taste


  • To make the dressing, combine the olive oil, lemon juice, garlic, salt, and pepper in a small bowl or jar. Whisk until well combined.
  • Place the cooked quinoa in a large bowl. Add the chickpeas, cucumber, red onion, parsley, mint, dill, and feta cheese. Drizzle in the lemon dressing and stir until combined. Season with salt and pepper, to taste. Serve.
  • Note-follow the package instructions to cook the quinoa.


Calories: 333kcal, Carbohydrates: 36g, Protein: 11g, Fat: 17g, Saturated Fat: 3g, Cholesterol: 7mg, Sodium: 104mg, Potassium: 407mg, Fiber: 8g, Sugar: 6g, Vitamin A: 117IU, Vitamin C: 6mg, Calcium: 98mg, Iron: 3mg

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