Quinoa Zucchini Salad

An easy Quinoa Zucchini Salad with chickpeas, feta, zucchini noodles, and a zesty homemade dressing. It’s light, flavorful, and a great way to use up leftover cooked quinoa! 

Close up of Quinoa and Zucchini Noodles Salad on a blue plate.

This salad is one of my favorite summer lunches. It’s delicious when freshly made, but tastes even better after chilling in the fridge overnight. All of the flavors mingle together and the zucchini noodles soften a little (in a good way).

You end up with a cold veggie-packed salad that’s crisp, light, and refreshing. Just what you want to eat on a hot day!

Recipe ingredients arranged on a table and labeled.

Recipe Ingredients

  • Cooked Quinoa: Leftover or freshly made (we like to cook quinoa in the instant pot mini). If the quinoa is still warm you’ll want to cool it to room temperature before adding it to the salad.
  • Raw Zucchini: Spiralized, peeled into strips, or chopped into small pieces.
  • Chickpeas aka Garbanzo Beans
  • Grape Tomatoes: For little pops of sweetness.
  • Bell Pepper: Adds a great crunch to the salad. I like to use an orange, yellow, or red variety.
  • Kalamata Olives: Tangy, briny, and so yummy. Pitted olives are the easiest to chop.
  • Feta Cheese
  • Fresh Parsley: Rinsed, dried, and finely chopped. Sometimes I’ll add a little oregano or basil too.

Dressing Options: My favorite dressing for this salad is a quick vinaigrette made with olive oil, red wine vinegar, lemon juice, and a few pantry seasonings. Alternatively, you can use a store-bought dressing. Or if you’re craving a little heat, try our spicy sriracha vinaigrette.

3 types of zucchini noodles in bowls next to their corresponding blade attachment.

How Do You Make Zucchini Noodles?

We have a small hand-held veggie spiralizer made by OXO. It does a good job if you’re looking to turn one or two zucchini into noodles aka Zoodles.

I also use our spiralizer to make cucumber ribbons for these chickpea cucumber pita sandwiches. Best of all, it’s small enough to fit in a kitchen drawer!

If you don’t have a special tool and/or zero desire to store “one more gadget” in your kitchen, no worries. You can use a vegetable peeler or a julienne peeler to make zucchini ribbons. Or just chop the zucchini into small bite-size pieces.

Salad on a blue plate with a fork stamped with "veg out".

Storing Leftovers

  • This salad holds up well refrigerated in a sealed container for 3 to 4 days. Sometimes I’ll double the ingredients so we can both eat it for lunch all week.
  • The feta can get mushy over time – if you’re meal prepping you might want to keep it on the side.

Serving Ideas

As a main dish, the recipe makes 2 to 3 larger portions depending on how hungry you are. It’s also great as a side dish paired with veggie burgers, falafel, or our very savory toaster oven tofu.

Zucchini Noodles Salad in a large white bowl on a white table.

More Tasty Vegetarian Lunch Ideas

Large bowl of chickpea, quinoa, and zucchini noodles.

Quinoa Zucchini Salad

Yield: 2 Large Servings
Prep Time: 10 minutes
Additional Time: 15 minutes
Total Time: 25 minutes

 Quinoa Zucchini Salad is a fun way to eat more vegetables and a deliciously filling vegetarian lunch. It’s great for meal prepping too!


For The Salad

  • 1½ cups Cooked Quinoa
  • 1½ cups Raw Zucchini Noodles (about 1 large or two small zucchini)
  • ¾ cup Cooked Chickpeas aka Garbanzo Beans, drained and rinsed if using canned
  • 1 cup Grape Tomatoes, sliced in half
  • 1/2 cup Chopped Orange Bell Pepper (about half a medium pepper)
  • 1/4 cup Kalamata Olives (about 8 small), sliced in half
  • 3 tablespoons Crumbled Feta Cheese
  • Handful Fresh Parsley, finely chopped

For The Vinaigrette

  • 1½ tablespoons (22 grams) Extra-Virgin Olive Oil
  • 1 tablespoon (15 grams) Red Wine Vinegar
  • 1 tablespoon (15 grams) Lemon Juice
  • 1/2 teaspoon Dried Oregano
  • 1/4 teaspoon Fine Sea Salt
  • 1/8 teaspoon Garlic Powder
  • 1/8 teaspoon Black Pepper
  • 1 tablespoon Diced Shallot or Red Onion (optional)


  1. In a small bowl or jar with a lid, add the vinaigrette ingredients. Whisk together or cover the jar and shake until combined.
  2. In a large bowl, add all of the salad ingredients. Shake the vinaigrette jar again, drizzle over the salad, and toss well to coat.
  3. Cover the salad and chill in the refrigerator for at least 15 minutes to allow the flavors to combine. Then taste, adjust seasonings as desired, and enjoy.
  4. If meal prepping, combine everything except for the feta cheese, and add when ready to eat.


Leftovers: Salad can be stored refrigerated in a covered container for up to 4 days. The zucchini noodles will soften over time.

Zucchini Noodles: If your noodles are very long give them a few quick snips with a pair of kitchen scissors to make them more manageable in the salad.

Nutrition Information:
Yield: 2 Serving Size: 1 Large Salad
Amount Per Serving: Calories: 469Total Fat: 20.9gSaturated Fat: 4.9gCholesterol: 13mgSodium: 316mgCarbohydrates: 58gFiber: 10.3gSugar: 10gProtein: 18.1g

Leave a Reply

Your email address will not be published. Required fields are marked *