Hardier than a traditional Greek salad, this cold side dish is full of chickpeas, quinoa, spinach, cucumbers and grape tomatoes. Serve it alongside your favourite Greek entrée or on its own as a light lunch.

Yield: Serves 12.



  • ​1 1/4 cups water
  • 1 cup quinoa, thoroughly rinsed and drained
  • 1/2 cup chopped fresh basil
  • 1/3 cup white wine vinegar
  • 1/4 cup chopped fresh oregano
  • 1 tsp freshly ground pepper
  • 1/4 tsp salt
  • 1/3 cup extra-virgin olive oil
  • 4 cups chopped fresh spinach
  • 1 can (19 oz/540 mL) chickpeas, rinsed and drained
  • 2 cups cubed feta cheese
  • 1 1/4 cups chopped English cucumber
  • 1 cup chopped yellow bell pepper
  • 1 cup halved grape tomatoes
  • 1/3 cup chopped red onion


  1. Place water in a medium saucepan. Bring to a boil. Stir in quinoa and return to a boil.
  2. Reduce heat and simmer, covered, until liquid is absorbed and quinoa is tender, about 14 - 15 minutes. Remove from heat. Fluff quinoa with a fork and cool to room temperature.
  3. Meanwhile, to prepare dressing, stir together basil, vinegar, oregano, pepper and salt until combined. Gradually whisk in oil until blended.
  4. Combine quinoa, spinach, chickpeas, feta, cucumber, yellow pepper, tomatoes and red onion in a bowl. Add dressing and toss to combine. Cover and refrigerate for at least 1 hour or up to 8 hours. Stir before serving.
Nutritional analysis per serving:

229 calories, 12.9 g fat, 8.6 g protein, 20.6 g carbohydrate, 3.8 g fibre, 383 mg sodium