High Protein Quinoa Chickpea Salad (Print)

Protein-packed quinoa salad with chickpeas, fresh vegetables, feta, and lemon dressing. Perfect for lunch or gatherings.

# 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 lemon juice
09 - Salt and pepper to taste

# Steps:

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 boil, then reduce heat, cover, and simmer for 15 minutes until liquid is absorbed and quinoa is tender. Remove from heat and cool slightly.
03 - While quinoa cooks, halve cherry tomatoes, dice cucumber, and chop fresh herbs. Set aside.
04 - In a large mixing bowl, combine cooled quinoa, drained 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 refrigerate for 30 minutes for enhanced flavor and refreshing temperature.

# Top Tips:

01 -
  • It comes together in the time it takes quinoa to cook, so theres no standing around waiting.
  • The crunch of cucumber against creamy feta and nutty quinoa makes every bite feel balanced and satisfying.
  • You can pack it for lunch without worrying it will get soggy or sad by noon.
02 -
  • Let the quinoa cool for at least five minutes before adding it to the vegetables or the heat will wilt the herbs and make the feta sweat.
  • If you dress the salad too early, the acid in the lemon juice will break down the cucumbers and turn them mushy, so wait until just before serving.
03 -
  • Toast the quinoa in the dry saucepan for two minutes before adding water to deepen its nutty flavor.
  • Use vegetable broth instead of water when cooking the quinoa for an extra layer of savory richness without any extra effort.
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