High Protein Quinoa Chickpea Salad (Printer-Friendly)

Fluffy quinoa, chickpeas, fresh vegetables, and feta tossed in a zesty lemon dressing. Nutritious and delicious.

# What You 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 - 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 quinoa thoroughly under cold running water until water runs clear.
02 - Combine rinsed quinoa with 2 cups water or vegetable broth in a medium saucepan. Bring to boil, reduce heat, cover, and simmer for 15 minutes until liquid is absorbed and quinoa is tender. Remove from heat and cool briefly.
03 - While quinoa cooks, halve cherry tomatoes, dice cucumber, and chop fresh herbs.
04 - Transfer cooled quinoa to large mixing bowl. Add chickpeas, cherry tomatoes, cucumber, chopped herbs, and crumbled feta cheese.
05 - Whisk together olive oil and lemon juice in small bowl. Season with salt and pepper to taste.
06 - Pour dressing over salad and toss gently until evenly combined.
07 - Serve immediately or refrigerate for 30 minutes for enhanced flavor and refreshing temperature.

# Expert Suggestions:

01 -
  • It stays fresh in the fridge for days, actually tasting better as the flavors meld together overnight.
  • Every bite delivers serious protein without feeling heavy or overly filling.
  • The colors alone make you feel healthier just looking at it.
  • You can throw it together while answering emails or helping with homework.
02 -
  • Do not skip rinsing the quinoa or your salad will taste bitter and slightly off, ruining an otherwise perfect dish.
  • Let the quinoa cool before mixing or the heat will wilt your herbs and make the feta melt into a weird, greasy mess.
  • If making ahead, add the feta and dressing right before serving so everything stays fresh and the cheese keeps its texture.
03 -
  • Toast the quinoa in a dry pan for two minutes before cooking to bring out a deeper, nuttier flavor.
  • Use vegetable broth instead of water when cooking the quinoa for an extra layer of savory depth.
  • Squeeze the lemon juice through your fingers to catch the seeds naturally without needing a strainer.
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