High Protein Quinoa Chickpea Salad (Printable view)

Protein-packed quinoa and chickpea salad with fresh vegetables, feta cheese, and zesty lemon dressing.

# 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

# How To Make:

01 - Rinse the quinoa thoroughly under cold running water to remove any bitterness.
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. Serve immediately or chill in the refrigerator for 30 minutes for a colder, more refreshing salad.

# Expert Advice:

01 -
  • It holds up beautifully in the fridge for days, getting even better as the flavors meld together.
  • You get a complete protein punch without any heavy feeling afterward.
  • The prep is mostly hands off once the quinoa is simmering.
  • It works as a main dish, a side, or something to bring when you need to look like you have your life together.
02 -
  • Let the quinoa cool completely before mixing or the feta will melt and the herbs will wilt into sad little strings.
  • If the salad tastes bland, it probably needs more salt and another squeeze of lemon, quinoa is a flavor sponge.
  • Don't overdress it all at once, you can always add more but you can't take it back.
03 -
  • Use vegetable broth instead of water to cook the quinoa and the flavor will be noticeably richer.
  • If your feta is too salty, soak the crumbles in cold water for five minutes and drain them before adding.
  • Always taste the salad after it's been in the fridge, cold dulls flavors so you may need to add a pinch more salt or a splash more lemon.
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