High Protein Quinoa Chickpea Salad (Printable Version)

Protein-packed quinoa and chickpeas with fresh vegetables, feta, and a zesty lemon dressing. Ready in 25 minutes.

# What You'll Need:

→ Grains & Legumes

01 - 1 cup quinoa
02 - 1 can (15 oz) chickpeas, drained and rinsed

→ Vegetables & Herbs

03 - 1 cup cherry tomatoes, halved
04 - 1 cucumber, diced
05 - 1/2 cup fresh parsley or cilantro, chopped

→ Dairy

06 - 1/2 cup feta cheese, crumbled

→ Dressing

07 - 3 tablespoons olive oil
08 - 2 tablespoons lemon juice
09 - Salt and pepper to taste

# How To Make It:

01 - Rinse the quinoa thoroughly under cold running water until water runs clear.
02 - In a medium saucepan, combine the rinsed quinoa with 2 cups of water or vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until liquid is absorbed and quinoa is tender. Remove from heat and let cool for a few minutes.
03 - While quinoa cooks, halve the cherry tomatoes, dice the cucumber, and chop the fresh herbs.
04 - In a large mixing bowl, combine the cooled quinoa, chickpeas, cherry tomatoes, cucumber, chopped herbs, and crumbled feta cheese.
05 - In a small bowl, whisk together the olive oil and lemon juice. Season with salt and pepper to taste.
06 - Pour the dressing over the salad and toss gently to combine all ingredients evenly.
07 - Serve immediately, or refrigerate for 30 minutes for a chilled, more refreshing salad.

# Expert Advice:

01 -
  • It comes together faster than ordering takeout and tastes like you put in real effort.
  • The protein from quinoa and chickpeas keeps you full without feeling heavy or bloated.
  • Every bite has texture, crunch, creaminess, and tang all at once.
  • It tastes even better the next day when the flavors have mingled in the fridge.
02 -
  • Do not skip rinsing the quinoa or you will end up with a bitter, unpleasant taste that no amount of lemon can fix.
  • Let the quinoa cool completely before mixing or the heat will wilt the cucumber and herbs into sad, limp versions of themselves.
  • Taste the dressing before adding it to the salad, it should be punchy and bright since the quinoa and chickpeas will mellow it out.
03 -
  • Use vegetable broth instead of water to cook the quinoa for an extra layer of savory flavor.
  • If your feta is too salty, soak it in cold water for 10 minutes before crumbling it into the salad.
  • Double the dressing recipe and keep it in a jar in the fridge, it is perfect for drizzling over roasted vegetables or grain bowls all week.
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