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7-Layer Salad with a Modern Twist

7-Layer Salad with a Modern Twist

This show-stopping salad takes the traditional potluck version to a whole new level, making it elegant enough for a dinner party.
Course Dinner Salads
Prep Time 20 minutes
Total Time 20 minutes
Servings 8 -10
Author Olive Jude


  • 1 15 ounce can chickpeas drained and rinsed
  • 1-2 cups cooked quinoa
  • fresh spinach leaves about 3 cups, torn to remove any tough stems
  • 2 Belgian endive core removed and thinly sliced
  • 6-8 radishes thinly sliced
  • quick pickled onions and juices see below
  • 2 mini cucumbers thinly sliced
  • crumbled feta
  • fresh chopped parsley for garnish
  • salt and pepper to taste
  • Greek yogurt dressing see below


  • 3/4 cup plain Greek yogurt
  • 2 tsp lemon juice
  • 3 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp sugar
  • handful fresh chopped dill
  • handful fresh chopped mint
  • salt and pepper to taste

Pickle Onions

  • 1/2 red onion thinly sliced
  • 2 tbsp apple cider vinegar
  • 1-2 tbsp sugar depending on your desire for sweetness


Pickled Onions

  1. In a small bowl, combine onion, vinegar and sugar. Stir to coat and set aside for at least 15 minutes.


  1. In another bowl, combine ingredients for the dressing. Stir to combine and set aside.


  1. Start to build the salad. Layer chickpeas, quinoa, and spinach, adjusting amounts to your liking.
  2. Then layer endive, radish, onions and all the juices, and cucumber.
  3. Finally, spoon and spread yogurt dressing on top.
  4. Sprinkle with feta and parsley.
  5. Cover and refrigerate overnight.

Recipe Notes

Feel free to play around and add any fresh produce you desire.
Adjust quantities to your liking too.
For a fun party idea, build this salad in individual jars and serve.