High Protein Quinoa & Chickpea Salad (Printable)

A protein-packed Mediterranean salad with fluffy quinoa, chickpeas, fresh vegetables, and creamy 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 Steps:

01 - Rinse the quinoa thoroughly under cold running water.
02 - In a medium saucepan, combine the 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, prepare the vegetables by halving the cherry tomatoes, dicing the cucumber, and chopping the herbs.
04 - In a large mixing bowl, combine the cooled quinoa, chickpeas, cherry tomatoes, 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 to combine.
07 - Serve immediately, or chill in the refrigerator for 30 minutes for a colder, more refreshing salad.

# Expert Advice:

01 -
  • It holds up beautifully in the fridge for days, so you can make it once and eat well all week.
  • The combination of quinoa and chickpeas gives you serious staying power without feeling heavy.
  • You can toss in whatever vegetables you have on hand and it still tastes vibrant and intentional.
  • It works as a main dish, a side, or even stuffed into pita bread the next day.
02 -
  • If you don't rinse the quinoa, it can taste bitter and soapy because of its natural coating.
  • Let the quinoa cool before mixing or the heat will wilt your herbs and make the salad soggy.
  • Taste the dressing before you add it, you might want more lemon or a pinch more salt depending on your feta.
03 -
  • Cook the quinoa in vegetable broth instead of water for deeper flavor that doesn't need much dressing.
  • If your feta is especially salty, go easy on the salt in the dressing or it'll be too much.
  • Toast the chickpeas in a hot pan with a little olive oil and paprika before adding them for a warm, crispy twist.
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