Cucumber Feta Salad

Fresh, crisp, and satisfying, this vegetarian quinoa salad combines cool cucumber, creamy feta, fresh herbs, and a bright dressing. Packed with plant-based protein and fiber, it’s perfect as a light lunch, side dish, or make-ahead meal.

Prep time	20 min
Cook time	20 min
Total time	40 min
Servings	6-8
Materials	knife, cutting board, pot with lid, stove
Difficulty	Easy

Ingredients

• 1.5 cups or 1 can chickpeas

• 1.5 cups cooked quinoa 

• 1 cup cucumber, diced 

• 1 whole avocado, diced 

• ½ cup pistacios, chopped 

• 1.5 cups arugula, chopped 

Feta Vinnegrette 

• 1/4 cup Feta

• 1 tbs lemon juice

• 1 tbs apple cider vinegar 

• 1 tbs olive oil 

• 3 cloves of garlic

• italian seasonings

• Salt and pepper to taste

  
  

Instructions

1. Cook quinoa according to package directions, let cool 

2. Gather chopped veggies and pistacios 

3. Make feta vinnegrette: place feta in a large bowl. Mash with a fork so it breaks apart. Add in rest of the ingredients and keep stirring until fully incorporated.

4.  Drain chickpeas and add to bowl with vinnegrette, stir well

5.  Next add the quinoa, followed by the veggies into the bowl combining well.

6. After it is well mixed add the pistacios last.

7. Place in airtight container and serve chilled.

   
   
   
   

Substitutions and Variations

• You can substitute other grains such as millet or couscous

• For the arugula you can sub with spinach or kale, or even omit entirely

• To make this recipe vegan you can sub vegan feta

• You can use canned chickpeas or ones that you make

  
  

Storage and Reheating

• Store in an airtight container for up to 4 days in the fridge

  
  

Serving Ideas

• Works great on its own or a great side dish to roasted chicken