High Protein Quinoa Chickpea Salad (Print View)

A protein-rich Mediterranean bowl with fluffy quinoa, fresh 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 Make It:

01 - Rinse the quinoa thoroughly under cold running water. 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 allow to cool for a few minutes.
02 - While the quinoa is cooking, halve the cherry tomatoes, dice the cucumber, and chop the fresh herbs.
03 - In a large mixing bowl, combine the cooled quinoa, chickpeas, cherry tomatoes, cucumber, chopped herbs, and crumbled feta cheese.
04 - In a small bowl, whisk together the olive oil and lemon juice. Season with salt and pepper to taste.
05 - Pour the dressing over the salad and toss gently to combine. Serve immediately or chill in the refrigerator for 30 minutes for a colder, more refreshing salad.

# Expert Suggestions:

01 -
  • It stays fresh in the fridge for days, so you can make it once and actually enjoy leftovers that taste better the next day.
  • The combination of textures, from fluffy quinoa to creamy feta and crunchy cucumber, keeps every bite interesting.
  • You can toss it together in under half an hour, even on nights when cooking feels like too much effort.
02 -
  • Let the quinoa cool for at least five minutes before adding the feta, otherwise the cheese melts into a gooey mess instead of staying in nice creamy crumbles.
  • If you're making this ahead, add the dressing and feta right before serving so the salad doesn't get soggy or the cheese doesn't get slimy.
  • Tasting the dressing before you pour it over everything saves you from a bland salad, since quinoa needs more seasoning than you'd think.
03 -
  • Toast the quinoa in the dry saucepan for a minute before adding the liquid, it brings out a nutty flavor that makes the whole salad taste richer.
  • If you're serving this to a crowd, double the dressing recipe because people always want more once they taste how good it is.
  • For a vegan version, skip the feta or use a plant based cheese, and add a tablespoon of tahini to the dressing for extra creaminess.
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