By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 6
449 cal · 80 min
Quinoa, Chickpea, and Spinach Salad with Smoked Paprika Dressing
Recipe GLPR132533ece4dff3
A vibrant Mediterranean-inspired salad combining protein-rich quinoa and chickpeas with fresh spinach, crisp vegetables, and aromatic mint. Tossed with a smoky paprika vinaigrette and topped with creamy feta cheese, this wholesome salad is both nourishing and satisfying for any meal.
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Ingredients
1 1/2 cups quinoa, rinsed and drained
4 cups baby spinach leaves
2 (16-ounce) cans chickpeas, rinsed and drained
1 3/4 cups cucumbers, chopped into 1/3-inch cubes
1 pint cherry tomatoes, halved
1 cup fresh mint leaves
1 1/2 cups crumbled feta cheese
1/4 cup sherry wine vinegar
2 1/2 teaspoons smoked paprika
1/2 cup olive oil
Salt and black pepper to taste
Directions
In a large pot, bring 3 cups of water to a boil. Add the rinsed quinoa and stir well. Reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed and the quinoa is tender. Remove from heat and let cool completely, about 30–45 minutes.
While the quinoa cools, prepare the dressing: whisk together the sherry wine vinegar and smoked paprika in a small bowl until combined. Slowly drizzle in the olive oil while whisking continuously to emulsify. Season with salt and black pepper to taste.
In a large salad bowl, combine the cooled quinoa, baby spinach, drained chickpeas, chopped cucumbers, halved cherry tomatoes, and fresh mint leaves.
Pour the smoked paprika dressing over the salad and toss gently but thoroughly until all ingredients are evenly coated.
Top the salad with crumbled feta cheese and serve immediately, or refrigerate until ready to eat.
Comments
This salad is straightforward to build and all ingredients are widely available at Harris Teeter, Food Lion, Walmart, and ALDI across Charlotte. The 80-minute stated time is honest—mostly the 15 minutes for quinoa to cook and cool. Cost per serving runs about $2.50 to $3.00, driven by the feta and quinoa; it's a healthy-eating price, not a budget one. The real virtue is that it keeps beautifully for three days in the fridge, making it ideal for weeknight prep-ahead cooking or lunch boxes. Spinach and cherry tomatoes anchor the dish in spring and summer, but this is flexible enough to rotate with collards or kale when those are in season and cheaper locally.
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