High Protein Quinoa Chickpea Salad (Printable)

Vibrant Mediterranean bowl with fluffy quinoa, fresh vegetables, feta, and hearty chickpeas.

# 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 Make It:

01 - Rinse the quinoa thoroughly under cold running water until water runs clear.
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 liquid is absorbed and quinoa is tender. Remove from heat and cool for several minutes.
03 - While quinoa cooks, halve the cherry tomatoes, dice the cucumber, and chop the fresh 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. Serve immediately or refrigerate for 30 minutes for a chilled presentation.

# Expert Tips:

01 -
  • It holds up beautifully for hours without getting soggy or sad, which means you can make it in the morning and forget about it until dinner.
  • Every bite gives you a satisfying mix of textures: fluffy grains, creamy cheese, crunchy vegetables, and tender chickpeas.
  • You can eat it cold straight from the fridge or let it sit at room temperature, and it tastes incredible either way.
  • It fills you up without weighing you down, thanks to all that plant protein and fiber working together.
02 -
  • If you dress the salad while the quinoa is still hot, the grains will absorb too much dressing and the salad will taste dry, so let it cool to room temperature first.
  • Do not skip rinsing the quinoa or you will end up with a slightly soapy, bitter flavor that no amount of lemon juice can fix.
  • Feta varies wildly in saltiness depending on the brand, so always taste your dressing and salad before adding extra salt or you might overdo it.
03 -
  • Toast your quinoa in the dry saucepan for a minute before adding liquid, it deepens the flavor and adds a subtle nuttiness that makes the whole salad more interesting.
  • If your feta is too salty, soak the crumbles in cold water for 10 minutes before adding them to the salad, it mellows the salt without losing the creamy tang.
  • Add a pinch of cumin or smoked paprika to the dressing for a warm, earthy note that makes the salad feel more complex without adding extra ingredients.
Return