High Protein Quinoa Chickpea Salad (Printable Page)

A protein-packed Mediterranean bowl featuring fluffy quinoa, chickpeas, crisp vegetables, and tangy feta. Ready in 25 minutes.

# 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 - 1/2 cup fresh parsley or cilantro, chopped

→ Dairy

06 - 1/2 cup feta cheese, crumbled

→ Dressing

07 - 3 tablespoons olive oil
08 - 2 tablespoons lemon juice
09 - Salt and pepper to taste

# Steps:

01 - Rinse the quinoa thoroughly under cold running water until the water runs clear.
02 - In a medium saucepan, combine the rinsed 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, drained chickpeas, halved cherry tomatoes, diced 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 until all ingredients are evenly coated.
07 - Serve immediately for a warm salad, or chill in the refrigerator for 30 minutes for a refreshing cold salad.

# Expert Advice:

01 -
  • It gives you that satisfying protein punch without any meat, so you stay energized through the afternoon slump.
  • Everything comes together in one bowl with barely any cleanup, which is honestly half the reason I keep coming back to it.
  • You can pack it for lunch three days in a row and it actually tastes better as the flavors soak in.
02 -
  • Let the quinoa cool for at least five minutes before mixing it in, or the heat will wilt your herbs and make the feta weepy.
  • If you dress the salad too far in advance, the acid from the lemon juice will break down the cucumbers and tomatoes, so add the dressing right before serving if youre making it ahead.
03 -
  • Cook your quinoa in vegetable broth instead of water for a deeper, savory flavor that makes the whole salad taste more complex.
  • Massage the chopped herbs with a pinch of salt before adding them to release their oils and boost the freshness without using more dressing.
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