Prepare to fall in love with this flavorful zucchini quinoa salad — a simple, satisfying summer dish ready in about 30 minutes. Zucchini is air-fried (or pan-seared) until golden, then combined with quinoa and chickpeas, creamy feta, plenty of fresh dill, and a bright lemon–olive oil dressing. It’s a great protein- and fiber-packed lunch and makes excellent leftovers.
This recipe is a final ode to my collection of standout zucchini dishes. If you’ve tried my summer quinoa salad with peaches and corn, you know I like bold, satisfying quinoa salads that leave you wanting more.
I love the bright Mediterranean flavors here — acid, salt, herbs, and fruity olive oil all come together. Zucchini is in peak season through September, so it’s the perfect time to enjoy it.
Notes on starring ingredients
- Zucchini: Use a medium zucchini for the best texture; if yours is small, use two. Avoid very large zucchini, which can be bitter and watery.
- Feta and olive oil: Since the salad relies on simple ingredients, higher-quality feta and olive oil make a noticeable difference. Choose a fresh, grassy-tasting extra virgin olive oil and a block-style feta for better flavor and texture than pre-crumbled varieties.
- Dried mint: Dried mint adds a nice freshness and depth. You can substitute double the amount of fresh mint if you prefer, but dried works well and keeps the flavor consistent.
- Aleppo pepper: If you can get Aleppo pepper, it offers a fruitier, milder heat than red pepper flakes and complements Mediterranean flavors nicely. Substitute red pepper flakes if needed.
Let’s make it!
This salad is easy to make and even easier to love. Let me know if you give it a try.
Zucchini Quinoa Salad with Chickpeas and Feta
- Author: Alexis Joseph, MS, RD
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 cups (4–6 servings)
- Category: Salads
- Method: Stovetop
- Cuisine: Mediterranean-Inspired
- Diet: Gluten Free
Description
This zucchini quinoa salad is bright, herb-forward, and quick to prepare. Zucchini is golden-roasted, then combined with fluffy quinoa, chickpeas for heft, fresh dill, and tangy feta. The lemon–olive oil dressing ties it all together. Serve as a side for six or as a main for four.
Ingredients
- ¾ cup uncooked quinoa, rinsed
- ¾ tsp kosher salt, divided
- 2 heaping cups chopped zucchini (from 1 medium zucchini)
- ½ tbsp extra virgin olive oil (for zucchini)
- ¼ tsp garlic powder
- 1 (15 oz) can chickpeas, drained and rinsed
- ⅓ cup fresh dill, chopped
- 1 tbsp dried mint
- ½ cup good feta, crumbled, plus more for topping
For the dressing:
- 3 tbsp extra virgin olive oil
- ½ large lemon, zested and juiced (at least 2 tbsp lemon juice)
- 1 garlic clove, minced
- ½ tsp Aleppo pepper flakes (or ¼ tsp red pepper flakes)
- ½ tsp kosher salt
Instructions
- Cook quinoa. On the stove: combine quinoa with 1 1/4 cups water and 1/4 tsp kosher salt in a small pot. Bring to a boil, then reduce heat to low, cover, and simmer 15 minutes. Fluff and transfer to a large bowl to cool. (If using an Instant Pot, cook 1 minute on high pressure and allow a 12-minute natural release.)
- Prep zucchini. Slice the zucchini in half lengthwise, then crosswise, and chop into roughly 1/4-inch rounds (small quarters). Toss in a medium bowl with 1/2 tbsp olive oil, 1/2 tsp kosher salt, and 1/4 tsp garlic powder.
- Cook zucchini. Air-fry at 375°F for about 12 minutes until golden, or pan-sear over medium heat, flipping halfway, for 8–10 minutes. Transfer zucchini to the bowl with cooked quinoa, then add chickpeas, dill, and dried mint.
- Make the dressing. Whisk together 3 tbsp olive oil, lemon juice and zest, minced garlic, Aleppo pepper, and 1/2 tsp kosher salt. Pour over the salad and toss to combine. Fold in the crumbled feta.
- Taste and adjust. Add more lemon juice or olive oil if desired. Serve warm or chilled with extra feta on top. Store leftovers in the refrigerator up to 3 days; refresh with a squeeze of lemon before serving.
Notes
For extra crunch, sprinkle toasted pine nuts on top just before serving.