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A mixture of quinoa, mint, tomatoes, white beans and radish slices in a bowl.

Lemony Herb-Loaded Chopped Greek Salad


Chopped Greek Salad – clean eating with TONS of flavor! cucumbers, tomato, kalamata olives, red onion, mint, parsley, quinoa, and a lemon olive oil drizzle! vegan, vegetarian.




  • 1 cup uncooked quinoa
  • 1 14-ounce can white beans (lentil and garbanzos are yummy too)
  • 3 cups chopped tomatoes
  • 3 cups chopped fresh herbs – I like mint, parsley, and basil
  • 2 cups chopped red onion (one should be enough)
  • 2 cups chopped cucumbers (one should be enough)
  • 1/2 cup chopped kalamata olives


  • olive oil
  • salt and pepper
  • lemon juice


  1. Cook the quinoa according to package directions. While the quinoa cooks, chop all your veggies.
  2. Toss everything together!
  3. Dress to taste with olive oil, salt, pepper, and lemon juice.


This is so so so versatile. Add whatever you like. I actually kept it in the fridge for three days AFTER being tossed together and it was still really tasty. Just ate it for lunch today, actually. 🙂 It resembles tabbouleh in texture so it’s not a big deal if it sops together for a day or two. Also, if you want to liven it up, just toss in a handful of greens.

  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Category: Lunch
  • Cuisine: Greek

Keywords: chopped greek salad, lemon greek salad, herb greek salad