High Protein Quinoa Chickpea Salad (Print Version)

Fluffy quinoa and chickpeas with crisp vegetables, herbs, and feta in a lemon-olive oil 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 fresh lemon juice
09 - Salt and pepper to taste

# How To Make:

01 - Rinse quinoa thoroughly under cold running water until water runs clear. In a medium saucepan, combine rinsed quinoa with 2 cups water or vegetable broth. Bring to 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 several minutes.
02 - While quinoa cooks, halve cherry tomatoes, dice cucumber into bite-sized pieces, and chop fresh herbs finely.
03 - In a large mixing bowl, combine cooled quinoa, drained chickpeas, halved cherry tomatoes, diced cucumber, chopped herbs, and crumbled feta cheese.
04 - In a small bowl, whisk together olive oil and fresh lemon juice. Season with salt and pepper to taste.
05 - Pour vinaigrette over salad and toss gently to combine all ingredients evenly. Serve immediately at room temperature, or refrigerate for 30 minutes for a chilled presentation.

# Expert Advice:

01 -
  • High in protein with 14g per serving.
  • Quick and easy preparation in only 25 minutes.
  • Completely vegetarian and gluten-free.
02 -
  • Chill in the refrigerator for 30 minutes for a colder, more refreshing salad.
  • Use vegetable broth instead of water for the quinoa to add extra savory depth.
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