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cucumber dill quinoa salad with feta cheese and chickpeas on top

Cucumber Dill Quinoa Salad with Arugula and Chickpeas

Tastes of Thyme
A hearty salad full of cucumber, arugula, quinoa, chickpeas, feta and dill.
5 from 3 votes
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Prep Time 10 minutes
Cook Time 15 minutes
Course Salad
Cuisine American, Mediterranean
Servings 6
Calories 342 kcal

Ingredients
  

Dill Salad Dressing

  • 1/2 cup Olive Oil
  • 2 tbsp Dijon Mustard
  • 3 tbsp Apple Cider Vinegar
  • 1 tbsp Honey
  • 1 medium Garlic Clove minced
  • 1/4 tsp Sea Salt
  • 2 tbsp Fresh Chopped Dill

For The Salad

  • 4 cups Arugula or Green of Choice packed
  • 1 can Chickpeas Drained and rinsed
  • 2 cups Sliced Cucumber
  • 1 cup Crumbled Feta Cheese
  • 1 cup Quinoa Cook according to directions

Instructions
 

  • Cook the Quinoa according to the directions and then fluff it with a fork and let it cool.
  • In a bowl, whisk together the olive oil, apple cider vinegar, dijon mustard, honey, garlic, salt and dill. Let this sit while the quinoa cools and you prepare the rest of the salad.
  • In a large bowl, add in the arugula, sliced cucumber, chickpeas, and quinoa. Add the dressing and toss to coat. Add on the feta cheese and lightly toss. Serve immediately.

Notes

Only use as much dressing as you like. Save the extra for later by putting it in the fridge. 
If making the salad in advance, wait to add the dressing until right before serving. 
 

Nutrition

Calories: 342kcal
Keyword arugula dill salad, cucumber dill salad, quinoa salad, spring salad recipe
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