High Protein Quinoa Chickpea Salad (Printable)

Vibrant Mediterranean bowl with fluffy quinoa, crisp vegetables, and creamy feta

# 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 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 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 and toss gently to combine all ingredients evenly.
07 - Serve immediately or chill in refrigerator for 30 minutes for a colder, more refreshing salad.

# Expert Advice:

01 -
  • It tastes better the next day when all the flavors soak into the quinoa.
  • You can eat it cold, room temperature, or slightly warm and it works every time.
  • The protein keeps you full without feeling heavy or sluggish.
  • It looks impressive but requires almost no actual cooking skill.
02 -
  • Do not skip rinsing the quinoa or your salad will taste like soap, it happened to me once and I threw the whole thing out.
  • Let the quinoa cool for at least five minutes before adding the feta or it melts into a greasy puddle.
  • If you dress it too early the cucumbers get watery, so add the dressing right before serving if you are making it ahead.
03 -
  • Cook the quinoa in vegetable broth instead of water for deeper flavor that does not need as much seasoning.
  • Massage the chopped herbs with a pinch of salt before adding them to release their oils and make the whole salad more fragrant.
  • If you want a vegan version, skip the feta and add nutritional yeast or a plant-based cheese that actually melts.
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