Mediterranean Style Chickpeas and Quinoa is fast, filling, and on your table in less than 20 minutes!

Instant Pot Greek Chickpeas and Quinoa is a quick, customizable masterpiece that’s as delicious as it is nutritious.

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While I am a meat lover, sometimes I need something that’s lighter, yet still filling.

I try to include a meatless option in my meal planning at least once a week, and this Mediterranean style chickpeas and quinoa dish has been put on regular rotation around here.

Quinoa and chickpeas are both favorites of mine. These little powerhouses are a nutritional dream team.

Chickpeas bring a healthy dose of plant-based protein and fiber to the table, keeping you full and satisfied.

Quinoa, on the other hand, is a complete protein, packing all nine essential amino acids, and it’s also gluten-free.

Together, they create a dynamic duo that not only tastes great but leaves you feeling nourished and energized.

But there’s more to this recipe than just chickpeas and quinoa. We’ll be infusing the dish with Mediterranean flavors that are sure to transport your taste buds to sunny Greece.

Think garlic, lemon, olives, and herbs. It’s a symphony of flavors that’ll have you craving seconds.

Best of all, you can whip up this delicious dish in less than 10 minutes. It’s perfect for those busy days when you need a nutritious pick-me-up, but don’t have hours to spend in the kitchen.

It has the ease of my Instant Pot Kung Pao chickpeas recipe, combined with the flavors of my Instant Pot Greek chicken recipe–making it a delicious and easy dinner!

How To Customize Instant Pot Chickpeas and Quinoa

Instant Pot Greek Chickpeas and Quinoa is versatile and provides a wonderful canvas for customization.

It’s easy for you to tailor the meal to your taste preferences and dietary needs.

Here are some suggestions:

• More Veggies: You can add a variety of veggies to make it even more nutritious and colorful. Spinach, kale, bell peppers, cherry tomatoes, or diced cucumbers all work well. Add them after pressure cooking for a fresher crunch. Kalamata olives or capers can add tanginess and a briny flavor.
• Top with Protein: Consider adding some extra protein like grilled chicken or shrimp to take this dish to the next level.
• Try Different Herbs: Experiment with different fresh herbs to add depth and aroma. Parsley, cilantro, or dill can bring unique flavors to the table. You can garnish with them or stir them in right before serving.
• Spice It Up: If you prefer some heat, add red pepper flakes or a dash of hot sauce. For a smoky twist, consider paprika or smoked paprika. You can easily adjust the spice level to your liking.
• Nutty Crunch: To introduce a delightful crunch, try adding some toasted pine nuts, chopped almonds, or even sunflower seeds.
• Dressing Variations: When preparing the dressing, experiment with different types of vinegar (balsamic, red wine, or apple cider) or switch out the olive oil for a flavored oil, like garlic-infused or chili-infused for an extra kick.
• Grain Swap: While quinoa is the star here, you can substitute it with other grains like bulgur, couscous, or even brown rice if you prefer.
• Make it a Salad: Amp up the health factor by serving this dish over a bed of fresh greens like arugula, baby spinach, or mixed lettuce.

How to Make Instant Pot Greek Chickpeas and Quinoa

It’s really easy to make this simple dish!

Ingredients You’ll Need:

• Quinoa
• Canned chickpeas
• Water
• Lemon Juice
• Garlic Powder
• Black Pepper
• Salt
• Dried Oregano
• Olive Oil
• Red Wine Vinegar
• Red Onion
• Toppings For Serving: chopped tomatoes, cucumbers, crumbled feta, olives, etc.

How to Make It:

(Full printable recipe is available below)

Combine grains and legumes. First, you’ll add quinoa and chickpeas to the insert pot of the Instant Pot.

Prepare the dressing. Next, you’ll whisk together water, lemon juice, garlic powder, black pepper, salt, oregano, olive oil, and red wine vinegar in a separate bowl or measuring cup.

Cook. Next you’ll pour mixture over the quinoa and chickpeas and add the red onions if using. Stir to combine.

Close lid and set the vent to the sealed position. Select a cook time of 1 minute at high pressure.

When the cooking time is complete, allow a natural release.

If you’re in a hurry, you can allow a 5 minute natural release, followed by a quick release of remaining pressure.

Garnish and serve. Last, you’ll stir (the cooking liquid should be mostly absorbed) and serve with desired toppings.

My favorites are fresh tomatoes, cucumbers, and feta cheese!

Notes and Adaptations:

• This dish is great both warm and cold. I usually serve it warm right after I make it, but then if I have leftovers, I refrigerate them and eat them as a cold Greek chickpea salad later (similar to my chickpea and edamame salad).
• Because we add a lot of toppings, our family usually gets about 4 servings from this meal. Feel free to double the recipe if you prefer larger servings or want plenty of leftovers.
• Leftovers can be stored in an airtight container in your refrigerator for up to 3-5 days.
• This dish pairs perfectly with my Instant Pot naan bread.

Be sure to save this recipe to your Instant Pot board on Pinterest!