High Protein Quinoa Chickpea Salad (Printable Version)

Fluffy quinoa meets crisp vegetables, creamy feta, and hearty chickpeas in a refreshing lemon-olive oil dressing. Ready in just 25 minutes.

# 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 - 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

# How-To Steps:

01 - Rinse quinoa thoroughly under cold running water in a fine mesh strainer.
02 - Combine rinsed quinoa with 2 cups water or vegetable broth in a medium saucepan. Bring to boil, reduce heat, cover, and simmer 15 minutes until liquid is absorbed and quinoa is tender. Remove from heat and cool briefly.
03 - While quinoa cooks, halve cherry tomatoes, dice cucumber, and chop fresh herbs on a cutting board.
04 - Combine cooled quinoa, chickpeas, cherry tomatoes, cucumber, chopped herbs, and crumbled feta cheese in a large mixing bowl.
05 - Whisk together olive oil and lemon juice in a small bowl. Season with salt and pepper to taste.
06 - Pour dressing over salad mixture and toss gently with wooden spoon or salad tongs until evenly coated.
07 - Serve immediately at room temperature, or refrigerate 30 minutes for a chilled presentation.

# Expert Advice:

01 -
  • It fills you up without weighing you down, thanks to all that plant protein and fiber.
  • The lemon dressing brightens every bite, making vegetables taste exciting instead of obligatory.
  • You can make it ahead and it actually gets better as the flavors settle together.
  • It works as a main dish or a side, and travels beautifully to picnics or potlucks.
02 -
  • Let the quinoa cool before mixing or the heat will wilt your herbs and turn the salad soggy instead of crisp.
  • Taste the dressing before adding it, because lemons vary in tartness and you might want more olive oil or a pinch of honey.
  • If you're making this ahead, add the feta and dressing just before serving so everything stays fresh and the cheese doesn't get too soft.
03 -
  • Toast the quinoa in a dry pan for a minute before cooking to bring out a nutty, deeper flavor.
  • Use vegetable broth instead of water when cooking the quinoa for an extra layer of savory richness.
  • Add a pinch of cumin or smoked paprika to the dressing if you want a warmer, more complex taste.
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