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Revithosalata - Quinoa-Chickpea Salad

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Diane Kochilas
Diane Kochilas
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Recipe Information

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Video-Specific Recipe

Revithosalata

Cultural Context

Revithosalata is a traditional Greek chickpea salad, often enjoyed as a refreshing side dish or appetizer, especially during the warmer months.

GreekGRside
40 min
easy
4 servings
Servings4
½ cup (120 ml) extra-virgin Greek olive oil
3 tablespoons balsamic vinegar
3 or 4 fresh oregano sprigs
2 bay leaves
10 whole black peppercorns
1 cup (170 g) dried quinoa, rinsed
Salt and freshly ground black pepper
1 red onion diced
1 small fennel bulb diced
1 garlic clove minced
15 cherry or teardrop tomatoes halved
1½ cups (240 g) cooked chickpeas
½ cup (25 g) any chopped fresh herbs of your choice
½ cup pitted chopped kalamata or wrinkled black olives
Grated zest of 1 lemon
1 cup diced feta optional
1

Place the quinoa in a medium saucepan and add water to cover by 1 ½ - 2 inches. Add the bay leaves. Bring to a gentle boil, salt the water lightly, and cook, covered, for about 15 minutes, until tender and popped. Drain any excess liquid and remove the bay leaves.

2

While the quinoa is cooking, in a medium skillet, heat 2 tablespoons of the olive oil over medium heat. Add the onion, fennel, and garlic and cook, stirring, until soft.

3

Combine the quinoa, onion-fennel mixture, tomatoes, chickpeas, olives, and herbs in a bowl. Gently stir in the feta, if using.

4

Season with the lemon zest and salt and pepper to taste. Whisk together the remaining olive oil and vinegar, add to the salad and serve.

Equipment Needed

medium saucepanmedium skillet

Spice Level:

🌶️🌶️🌶️

Dietary

vegetarian

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