High Protein Quinoa Chickpea Salad (Printable)

Fluffy quinoa tossed with chickpeas, cherry tomatoes, cucumber, 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

# Steps:

01 - Rinse quinoa thoroughly under cold running water in a fine mesh strainer until water runs clear.
02 - In a medium saucepan, combine rinsed 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 cool for several minutes.
03 - While quinoa cooks, halve cherry tomatoes, dice cucumber into bite-sized pieces, and chop fresh herbs.
04 - In a large mixing bowl, combine cooled quinoa, drained chickpeas, halved cherry tomatoes, diced cucumber, chopped herbs, and crumbled feta cheese.
05 - In a small bowl, whisk together olive oil and fresh lemon juice. Season with salt and pepper to taste.
06 - Pour dressing over salad and toss gently until all ingredients are evenly coated.
07 - Serve immediately for a warm salad, or refrigerate for 30 minutes for a chilled, refreshing version.

# Expert Tips:

01 -
  • It keeps beautifully in the fridge for days, actually tasting better as the flavors meld together.
  • The protein from quinoa and chickpeas keeps you full without feeling weighed down.
  • Every bite has different textures and bursts of flavor, so it never gets dull.
  • You can toss it together in less time than it takes to order takeout.
02 -
  • Let the quinoa cool for at least 5 minutes before adding it to the salad, or it will wilt the herbs and make the feta melt.
  • Drain and rinse the chickpeas well to remove the canned liquid, which can make the salad taste metallic.
  • Add the dressing just before serving if you're making it ahead, otherwise the vegetables can get soggy.
03 -
  • Toast the quinoa in the dry saucepan for a minute before adding water, it adds a subtle nutty flavor.
  • Use vegetable broth instead of water when cooking the quinoa for an extra layer of flavor.
  • If the salad tastes flat, add more lemon juice and a pinch of salt, it brings everything to life.
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