High Protein Quinoa Chickpea Salad (Printable Version)

Protein-packed quinoa, chickpeas, fresh vegetables, and feta with a zesty lemon dressing. Ready in 25 minutes.

# Ingredient List:

→ 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

# Step-by-Step Instructions:

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 a boil, reduce heat, cover, and simmer for 15 minutes until liquid is absorbed and quinoa is tender. Remove from heat and let cool.
03 - While quinoa cooks, halve cherry tomatoes, dice cucumber, and chop 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 for a warm salad, or chill in refrigerator for 30 minutes for a refreshing cold salad.

# Expert Advice:

01 -
  • It actually keeps you full for hours without that heavy, weighed down feeling most salads leave you with.
  • You can make it on Sunday and it somehow tastes better by Wednesday, which feels like magic when youre juggling a busy week.
  • Every bite has texture, crunch, creaminess, and brightness all at once.
  • Its one of those rare dishes that works as a side, a main, or something you eat straight from the bowl at midnight.
02 -
  • If your quinoa turns out mushy, you used too much water or didnt let the steam escape after cooking, fluff it with a fork and spread it on a sheet pan to cool faster.
  • The salad tastes bland if you dress it while the quinoa is still hot because the heat dulls the lemon and wilts the herbs, always let it cool first.
  • Feta can be swapped for goat cheese, avocado, or even toasted sunflower seeds if you want to change the vibe entirely.
03 -
  • Use vegetable broth instead of water when cooking the quinoa, it adds a subtle depth that makes people ask what your secret is.
  • If the salad feels dry after a day in the fridge, a quick squeeze of fresh lemon juice and a drizzle of olive oil brings it back to life instantly.
  • Toast the chickpeas in a hot skillet with a little olive oil and smoked paprika before adding them, it turns them into crispy little flavor bombs.
Go Back