High Protein Quinoa Chickpea Salad (Printable)

Protein-packed Mediterranean bowl with fluffy quinoa, chickpeas, crisp vegetables, and tangy feta in lemon olive oil dressing.

# Required Ingredients:

→ 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 - ½ cup fresh parsley or cilantro, chopped

→ Dairy

06 - ½ cup feta cheese, crumbled

→ Dressing

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

# Directions:

01 - Rinse the quinoa thoroughly under cold running water until water runs clear.
02 - In a medium saucepan, combine the 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 olive oil and lemon juice. Season with salt and pepper to taste.
06 - Pour the dressing over the salad and toss gently to combine. Serve immediately or chill for 30 minutes for enhanced flavor.

# Expert Advice:

01 -
  • It fills you up for hours without that heavy, sluggish feeling because the protein and fiber work together beautifully.
  • You can make it ahead and it tastes even better the next day once the flavors marry in the fridge.
  • Every bite has texture: fluffy grains, creamy cheese, crisp veggies, and those satisfying little chickpeas.
  • It works as lunch, dinner, or a potluck contribution that always gets recipe requests.
02 -
  • Let the quinoa cool completely before adding it to the salad or the heat will wilt the herbs and make the feta sweat and clump.
  • Don't skip rinsing the quinoa, I've made that mistake and the bitterness lingers no matter how much dressing you add.
  • Taste the salad after dressing it because quinoa absorbs flavors and you'll almost always need a bit more salt or lemon.
03 -
  • Toast the quinoa in the dry saucepan for a minute before adding the water for a deeper, nuttier flavor.
  • Use vegetable broth instead of water when cooking the quinoa to add another layer of savory depth.
  • Massage the chopped herbs with a pinch of salt before adding them to release their oils and make them even more fragrant.
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