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Overhead shot of a bowl of chopped greek salad with a black fork in the bowl and a white ramekin off to the right side filled with a red wine vinegar dressing

This Chopped Greek Quinoa Salad with Pita Chip Croutons

This Chopped Greek Quinoa Salad with Pita Chip Croutons is filled with lots of crunchy veggies, chickpeas, quinoa, handfuls of fresh herbs, feta, and crushed pita chips to top it all off! It's dressed with a super simple red wine vinegar and lemon vinaigrette. It's the perfect texture-filled salad to add to your lunch routine!

Course Healthy, Lunch, Main, Main Course, Salad
Cuisine Gluten Free, Greek, Vegetarian
Keyword chopped greek salad
Prep Time 20 minutes
Servings 4
Author Molly | Spices in My DNA

Ingredients

For the salad

  • 1 head green leaf lettuce, chopped*
  • 2 cups cooked quinoa*
  • 1 (15.5 ounce) can chickpeas, drained and rinsed
  • 1 cup grape tomatoes, halved
  • 1 1/2 cups diced seedless cucumber
  • 1/3 cup chopped red onion
  • 1/2 cup flat leaf parsley, chopped
  • 1/4 cup fresh mint, chopped
  • 2 tablespoons chopped fresh oregano
  • 3/4 cup crumbled feta
  • 1 (heaping) cup crushed pita chips
  • salt and pepper
  • zest of half a lemon

For the vinaigrette

  • juice of 1 large lemon
  • 1/3 cup red wine vinegar
  • 1 clove garlic, minced
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 cup extra virgin olive oil

Instructions

Salad

  1. In a large bowl, combine the lettuce, quinoa, chickpeas, tomatoes, cucumber, red onion, parsley, mint, oregano, and feta. Toss to combine. Add the pita chips and toss again. Add desired amount of dressing and toss. Finish with a few pinches of salt and pepper, and the lemon zest. Toss one more time to combine. Serve!

Vinaigrette

  1. In a small bowl, whisk together the lemon juice, red wine vinegar, garlic, oregano, salt, pepper, and olive oil. Season to taste with additional salt and pepper if desired. If you want a more "emulsified" dressing, you can make this in the blender or food processor as well. Will keep in the fridge for up to one week! 

Recipe Notes

*You can sub romaine, butter lettuce, red leaf lettuce, or whatever your favorite tender green is!
*2/3 cup of dry quinoa yields about 2 cups of cooked quinoa!