High Protein Quinoa Chickpea Salad (Printable)

Fluffy quinoa and chickpeas with fresh vegetables, herbs, and tangy feta in a light lemon dressing.

# 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

# Directions:

01 - Rinse the quinoa thoroughly under cold running water in a fine mesh strainer.
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 the liquid is absorbed and quinoa is tender. Remove from heat and let cool for a few minutes.
03 - While the 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 until all ingredients are evenly coated.
07 - Serve immediately for a warm salad, or chill in the refrigerator for 30 minutes for a colder, more refreshing presentation.

# Expert Tips:

01 -
  • It comes together in under half an hour and keeps you full for hours without that heavy feeling.
  • You can make it ahead and it actually tastes better the next day once everything soaks up the lemon dressing.
  • It works as a main dish, a side, or something to bring when you don't want to show up empty handed.
  • The textures are all over the place in the best way: creamy feta, crunchy cucumber, fluffy quinoa, and those satisfying little chickpeas.
02 -
  • If you skip rinsing the quinoa, it can taste weirdly bitter and ruin the whole vibe of the salad.
  • Let the quinoa cool before you add the feta or it will melt into a greasy puddle instead of staying in nice crumbly chunks.
  • Taste the dressing before you pour it on, lemon juice varies in strength and you might need a little more or less depending on your lemons.
03 -
  • Cook the quinoa in vegetable broth instead of water for an extra layer of flavor that makes a real difference.
  • Toast the chickpeas in a dry skillet for a few minutes before adding them for a nutty crunch that elevates the whole dish.
  • Add a pinch of cumin or smoked paprika to the dressing if you want a warmer, earthier flavor.
Go Back