High Protein Quinoa Chickpea Salad (Printable)

Protein-packed Mediterranean salad with quinoa, chickpeas, fresh vegetables, and tangy feta cheese.

# 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:

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 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 mixture and toss gently until evenly coated.
07 - Serve immediately for room temperature salad, or refrigerate for 30 minutes for a chilled presentation.

# Expert Advice:

01 -
  • It holds up beautifully in the fridge for days, tasting even better as the flavors meld together.
  • You get a full protein punch without any meat, making it satisfying enough to stand alone as a meal.
  • The lemon dressing brightens everything without overwhelming the earthy quinoa and creamy feta.
  • It comes together in under half an hour, most of which is hands off while the quinoa simmers.
02 -
  • Let the quinoa cool for at least five minutes before adding it to the salad or the feta will melt and the herbs will wilt into sad, dark green shadows.
  • Don't overdress the salad, you can always add more lemon and oil but you can't take it back once it's swimming in dressing.
  • If you're making this ahead, keep the dressing separate and toss it together just before serving to maintain the best texture.
03 -
  • Use vegetable broth instead of water to cook the quinoa, it adds a subtle savory depth that makes the whole salad more complex.
  • Massage the herbs gently between your palms before chopping to release their essential oils and maximize their flavor.
  • If your feta is too salty, soak it in cold water for ten minutes before crumbling it into the salad.
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