High Protein Quinoa & Chickpea Salad (Printable)

Protein-packed Mediterranean bowl with quinoa, chickpeas, fresh vegetables, and tangy feta. Ready in 25 minutes.

# 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 - ½ cup fresh parsley or cilantro, chopped

→ Dairy

06 - ½ cup feta cheese, crumbled

→ Dressing

07 - 3 tablespoons olive oil
08 - 2 tablespoons fresh lemon juice
09 - Salt and pepper to taste

# How-To Steps:

01 - Rinse quinoa thoroughly under cold running water until water runs clear.
02 - In a medium saucepan, combine rinsed quinoa with 2 cups 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 slightly.
03 - While quinoa cooks, halve cherry tomatoes, dice cucumber, and chop fresh herbs.
04 - Transfer cooled quinoa to a large mixing bowl. Add chickpeas, cherry tomatoes, cucumber, chopped herbs, and crumbled feta cheese. Toss to combine.
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 until evenly coated. Serve immediately or refrigerate for 30 minutes for a chilled presentation.

# Expert Hints:

01 -
  • It comes together in under half an hour, which means you can make it even when youre too tired to think.
  • The combination of creamy feta, crunchy cucumber, and fluffy quinoa hits every texture you crave in one bowl.
  • Leftovers actually taste better the next day once the flavors have had time to mingle in the fridge.
02 -
  • Dont skip rinsing the quinoa, I learned this the hard way and ended up with a bowl of bitterness I could barely finish.
  • Let the quinoa cool before adding the feta or it will soften and lose its crumbly texture.
  • Taste the dressing before pouring it over everything, lemon intensity varies and you might want more or less depending on the fruit.
03 -
  • Cook your quinoa in vegetable broth instead of water for a deeper, savory flavor that makes the whole salad taste more complex.
  • Toast the chickpeas in a dry skillet for a few minutes before adding them if you want a little extra crunch and nuttiness.
  • Always taste before serving and adjust the lemon, salt, or olive oil, your palate is the best guide.
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