High Protein Quinoa Chickpea Salad (Printable)

Protein-rich Mediterranean bowl with quinoa, chickpeas, fresh vegetables, and tangy feta cheese.

# 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 - 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

# How To Make It:

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

# Expert Tips:

01 -
  • It tastes better after sitting in the fridge for a few hours, which means less work when you're actually hungry.
  • You can eat it straight from the bowl standing at the counter and feel completely justified.
  • It's one of those rare dishes that makes you feel energized instead of sluggish an hour later.
02 -
  • If you skip rinsing the quinoa, it will taste bitter and soapy, and you'll wonder why anyone likes this grain.
  • Let the quinoa cool before mixing it with the feta or the cheese will melt into a weird greasy puddle.
  • The salad gets better over time, so making it the night before is actually a smart move.
03 -
  • Use vegetable broth instead of water to cook the quinoa, it adds a depth of flavor that plain water just can't.
  • If you want it vegan, skip the feta or use a plant-based version, the salad is still delicious without it.
  • Taste it before serving and add more lemon juice or salt if it feels flat, the brightness should hit you right away.
Go Back