Save to Pinterest I first threw this together during a heat wave when my oven broke and I refused to turn on any appliances that generated warmth. The combination came from whatever was languishing in my pantry and crisper drawer, and somehow it became the lunch I started craving three times a week. Now it's my go-to when I want something substantial but not heavy, like eating sunshine in a bowl.
Last summer I brought this to a potluck and watched three people ask for the recipe before they even finished their first serving. My friend Sarah, who claims to hate salads, went back for thirds and then texted me at 10pm that night demanding the ingredient list because she couldn't stop thinking about it.
Ingredients
- Quinoa or bulgur: I've tried both and honestly love them equally—quinoa gives you tiny protein-packed spheres, bulgur brings this lovely tender chew that feels more traditional
- Chickpeas: Drain them really well and maybe even pat them dry with paper towels if you have the patience, otherwise they make everything slightly soggy which nobody wants
- Cucumber: English or Persian cucumbers work best because they have fewer seeds and thinner skin, but regular ones are fine if you peel them first
- Red onion: If you're sensitive to that raw onion bite, soak the chopped onion in ice water for ten minutes then drain—it mellows everything out beautifully
- Feta cheese: Block feta you crumble yourself tastes infinitely better than pre-crumbled, which always feels sort of dry and sad in comparison
- Fresh herbs: Don't even think about using dried herbs here—they're what makes the whole thing taste alive and bright and worth eating
- Pistachios or almonds: Toast them in a dry skillet until they're fragrant and golden, watching like a hawk because they go from perfect to burned in thirty seconds flat
- Lemon juice: Fresh is non-negotiable—that bottled stuff has this weird metallic aftertaste that ruins everything it touches
Instructions
- Cook the grains:
- Rinse your quinoa or bulgur until the water runs clear, then simmer it covered until it's tender and all the liquid has disappeared. Fluff it with a fork and spread it on a baking sheet or large plate to cool faster because nobody wants warm salad wilting their herbs.
- Combine everything:
- Dump your cooled grains, chickpeas, cucumber, onion, feta, herbs, and toasted nuts into a giant bowl. Toss it gently with your hands— honestly the only way to properly distribute everything without crushing the delicate ingredients.
- Make the dressing:
- Whisk together the olive oil, lemon juice, garlic, salt, and pepper until it looks slightly thickened and creamy. Let it sit for five minutes so the garlic has time to mellow out and infuse the oil properly.
- Dress and toss:
- Pour about three quarters of the dressing over the salad and toss gently, adding more only if it needs it. Sometimes the vegetables release moisture and you don't need as much liquid as you'd think.
- Season and serve:
- Taste a proper bite—grains, vegetables, everything together—and adjust salt or lemon until it sings. This salad needs to sit for at least fifteen minutes before serving, but overnight in the fridge is even better.
Save to Pinterest This has become my default contribution to every gathering now. Something about it feels generous and abundant without being fussy, like I put in real effort but didn't stress myself doing it.
Make It Your Own
I've added diced avocado when I wanted something creamier, and chopped Kalamata olives bring this briny depth that cuts through the rich feta beautifully. During tomato season, half-inch chunks of heirloom tomatoes turn it into something entirely different and spectacular.
The Grain Question
Farro works wonderfully here if you want something with more chew and heft. Or go grain-free entirely and swap in cauliflower rice for a lighter version that still feels substantial enough to satisfy.
Serving Ideas
This travels exceptionally well and never suffers from being made ahead. Perfect for picnics, desk lunches, or those nights when you just cannot face cooking but still want to eat something that feels like a real meal.
- Serve it over a bed of arugula for extra greens
- Scoop it into halved bell peppers for a portable lunch
- Top with a fried egg and call it breakfast
Save to Pinterest Make a big batch on Sunday and you'll thank yourself repeatedly all week long.
Questions & Answers
- → Can I use bulgur instead of quinoa?
Yes, bulgur is a great alternative; just adjust the cooking time accordingly to ensure it's tender.
- → What nuts work best for added crunch?
Pistachios or slivered almonds provide a delightful texture, but walnuts or pecans can also be used.
- → How can I make this dish vegan-friendly?
Simply omit the feta cheese or replace it with a dairy-free alternative to keep it plant-based.
- → Is this salad served warm or cold?
It can be enjoyed chilled or at room temperature, making it versatile for any occasion.
- → Can I add other vegetables to enhance flavor?
Yes, diced avocado or sun-dried tomatoes can add richness and depth to the salad.