High Protein Quinoa Chickpea Salad (Printable Version)

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

# 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 - 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

# Steps:

01 - Rinse the quinoa thoroughly under cold running water.
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 the liquid is absorbed and quinoa is tender. Remove from heat and let cool for a few minutes.
03 - While the quinoa is cooking, 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.
07 - Serve immediately, or chill in the refrigerator for 30 minutes for a colder, more refreshing salad.

# Expert Advice:

01 -
  • It comes together in under half an hour, even when you're too tired to think.
  • The combination of quinoa and chickpeas keeps you full for hours without feeling heavy.
  • You can prep it ahead and it actually tastes better the next day once the flavors meld.
  • It's endlessly adaptable, so you can throw in whatever vegetables are sitting in your fridge.
02 -
  • Don't skip rinsing the quinoa, I once served a batch that tasted like dish soap and had to order pizza to save dinner.
  • Let the quinoa cool before mixing or the heat will wilt your herbs and turn the feta into a gloppy mess.
  • Taste the dressing before adding it, lemon juice varies in tartness and you might need a touch more olive oil to balance it out.
03 -
  • Toast the quinoa in the dry saucepan for a minute before adding liquid, it deepens the nutty flavor and makes a noticeable difference.
  • If you want it vegan, swap the feta for avocado chunks or a handful of toasted sunflower seeds for richness and texture.
  • Add a pinch of cumin or smoked paprika to the dressing if you want a warmer, earthier flavor profile.
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