Quinoa Salad with Lemon Grilled Zucchini, Chickpeas & Tzatziki
This salad is a fresh and hearty combination of fluffy quinoa, smoky grilled zucchini marinated in lemon and herbs, protein-packed chickpeas, and a cool, creamy tzatziki sauce. It’s bursting with Mediterranean flavor — great for lunch, dinner, or make-ahead meal prep.
⏱ Time
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Ingredients
For the Quinoa Base:
1 cup quinoa, rinsed
2 cups water or low-sodium vegetable broth
Pinch of salt
For the Lemon Grilled Zucchini:
2 medium zucchinis, sliced into ¼-inch rounds or strips
1 tbsp olive oil
Juice of 1 lemon
1 tsp dried oregano
½ tsp garlic powder
Salt and pepper to taste
For the Chickpeas:
1 can (15 oz) chickpeas, drained and rinsed
1 tbsp olive oil
½ tsp paprika (optional)
Salt and pepper
For the Tzatziki Sauce:
1 cup Greek yogurt (full-fat or low-fat)
½ cup cucumber, finely grated and squeezed dry
1 garlic clove, minced
1 tbsp olive oil
1 tbsp lemon juice
1 tbsp fresh dill or mint (or ½ tsp dried)
Salt to taste
Optional Add-ins & Toppings:
Cherry tomatoes, halved
Fresh parsley or mint
Crumbled feta cheese
Kalamatas olives
Toasted pine nuts
Instructions
1. Cook the Quinoa:
Bring 2 cups water or broth to a boil. Add rinsed quinoa and a pinch of salt.
Cover, reduce heat, and simmer for 15 minutes until water is absorbed.
Remove from heat and fluff with a fork. Set aside to cool slightly.
2. Grill the Zucchini:
Toss sliced zucchini with olive oil, lemon juice, oregano, garlic powder, salt, and pepper.
Grill on a grill pan or outdoor grill over medium-high heat, 2–3 minutes per side until tender and lightly charred. Set aside.
3. Sauté or Roast Chickpeas (optional):
Heat 1 tbsp olive oil in a pan over medium heat.
Add chickpeas, paprika, salt, and pepper. Cook for 5–7 minutes until golden and slightly crispy, stirring occasionally. Set aside.
4. Make the Tzatziki:
In a bowl, combine Greek yogurt, grated cucumber, garlic, lemon juice, olive oil, dill or mint, and salt.
Stir well and refrigerate until ready to serve.
5. Assemble the Salad:
In a wide bowl or plate, layer:
- 1. A scoop of quinoa
- 2. Grilled zucchini slices
- 3. Spiced chickpeas
4. Dollop of tzatziki
Garnish with chopped parsley, tomatoes, olives, and feta if desired.
Notes & Tips
Make it vegan: Use a plant-based yogurt for the tzatziki.
Add crunch: Top with toasted pine nuts or pumpkin seeds.
Meal prep: Keep components separate in containers and assemble just before eating.
❓ Frequently asked questions FAQ
Q: Can I serve it cold?
A: Yes! This salad is delicious served warm, at room temperature, or cold.
Q: How long does it last in the fridge?
A: The quinoa, chickpeas, and zucchini can be stored for up to 4 days. Tzatziki is best used within 3 days.
Q: Can I use couscous or farro instead of quinoa?
A: Absolutely! Just follow cooking times according to the grain.
Nutritional Information
Calories: 440
Protein: 18g
Carbs: 38g
Fat: 22g
Fiber: 8g
Sugar: 5g
Sodium: ~420mg