Quinoa Chickpea Salad – Revithosalata

4.70 from 20 votes

Chickpeas are one of the oldest foods continuously eaten throughout the Aegean islands, and this Greek recipe for chickpea salad, inspired by the traditional foods of Paros, has a decidedly modern twist with the addition of a new ancient grain, quinoa. Quinoa isn’t native to Greece, of course, but with ancient chick peas and a healthy dose of extra virgin Greek olive oil and lots of veggies and herbs, this salad is a winner.

4.70 from 20 votes

Quinoa Chickpea Salad – Revithosalata

By Diane Kochilas

Servings

Aegean Islands, Beans & Pulses, Mediterranean Diet, Recipes, Salads, Season #3, Vegetarian

Servings

Aegean Islands, Beans & Pulses, Mediterranean Diet, Recipes, Salads, Season #3, Vegetarian

Ingredients

½ cup (120 ml) extra-virgin Greek olive oil
3 tablespoons balsamic vinegar
3 or 4 fresh oregano sprigs
2 bay leaves
10 whole black peppercorns
1 cup (170 g) dried quinoa, rinsed
Salt and freshly ground black pepper
1 red onion diced
1 small fennel bulb diced
1 garlic clove minced
15 cherry or teardrop tomatoes halved
1½ cups (240 g) cooked chickpeas (good-quality canned are fine)
½ cup (25 g) any chopped fresh herbs of your choice (basil, mint, oregano, parsley, cilantro, dill, fennel fronds)
½ cup pitted chopped kalamata or wrinkled black olives
Grated zest of 1 lemon
1 cup diced feta optional

Instructions

Place the quinoa in a medium saucepan and add water to cover by 1 ½ - 2 inches. Add the bay leaves. Bring to a gentle boil, salt the water lightly, and cook, covered, for about 15 minutes, until tender and popped. Drain any excess liquid and remove the bay leaves.
While the quinoa is cooking, in a medium skillet, heat 2 tablespoons of the olive oil over medium heat. Add the onion, fennel, and garlic and cook, stirring, until soft.
Combine the quinoa, onion-fennel mixture, tomatoes, chickpeas, olives, and herbs in a bowl. Gently stir in the feta, if using.
Season with the lemon zest and salt and pepper to taste. Whisk together the remaining olive oil and vinegar, add to the salad and serve.

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You can add 2 cups (500 ml) of any cooked seafood of your choice, such as calamari, shelled mussels, or shrimp, or any combination thereof.

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Visit my online shop for a wide selection of Greek single-origin artisanal foods, from honeys to wild herbs, olives, olive oils, pistachios, heirloom grain products, fruit preserves and more.

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Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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Quinoa Chickpea Salad – Revithosalata