High Protein Quinoa Chickpea Salad (Printable Version)

Vibrant Mediterranean bowl with quinoa, chickpeas, fresh vegetables, and 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 - 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, or 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: halve the cherry tomatoes, dice the cucumber, and chop 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 tastes like summer in a bowl even when it's gray and cold outside.
  • You get a full meal's worth of protein without feeling weighed down afterward.
  • Everything comes together in one bowl with minimal cleanup and maximum flavor.
  • It travels beautifully to picnics, work lunches, or beach days without wilting or getting soggy.
02 -
  • Let the quinoa cool for at least 5 minutes before mixing or it'll wilt the herbs and make the feta melt into a gloopy mess.
  • If you're making this ahead, add the feta and dressing just before serving so the salad stays fresh and doesn't get watery.
  • Taste and adjust the lemon and salt at the end, quinoa absorbs seasoning quickly and might need an extra squeeze or pinch.
03 -
  • Cook the quinoa in vegetable broth instead of water for deeper flavor that makes the whole salad taste richer.
  • If your feta is too salty, soak it in cold water for 10 minutes before crumbling, it mellows out the brine without losing the tangy creaminess.
  • Make a double batch and eat it all week, it actually tastes better the next day once the flavors have had time to mingle.
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