High Protein Quinoa Chickpea Salad (Printable)

Protein-packed Mediterranean salad with quinoa, chickpeas, fresh vegetables, and feta. Ready in 25 minutes.

# 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.
02 - 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 quinoa is tender. Remove from heat and let cool for a few minutes.
03 - While quinoa cooks, halve cherry tomatoes, dice cucumber, and chop fresh herbs.
04 - In a large mixing bowl, combine 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 dressing over salad and toss gently to combine. Serve immediately or chill for 30 minutes.

# Expert Advice:

01 -
  • It comes together in under half an hour and tastes even better after sitting in the fridge for a bit.
  • The mix of fluffy quinoa, crisp veggies, and salty feta hits every texture and flavor you crave.
  • You can make it ahead, pack it for lunch, or double the batch without any extra effort.
02 -
  • Let the quinoa cool before adding it to the salad, or the heat will wilt your veggies and make the feta weep.
  • Taste the dressing before you add it, sometimes you need a little more lemon or a pinch more salt depending on your feta.
  • If you're making this ahead, keep the dressing separate and toss it right before serving so everything stays crisp.
03 -
  • Cook the quinoa in vegetable broth instead of water for deeper, savory flavor.
  • Toast the chickpeas in a dry skillet for a few minutes before adding them for a nutty, crispy texture.
  • Always taste before serving and adjust the salt, lemon, or olive oil to match your preference.
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