Description
High protein salads are an excellent way to enjoy a nutritious and satisfying meal without compromising on flavor. This vibrant quinoa and chickpea salad is packed with fresh vegetables, protein-rich ingredients, and zesty dressing, making it perfect for lunch, dinner, or gatherings. With just 15 minutes of prep time, this recipe is not only quick to make but also customizable to suit your taste preferences. Whether you serve it as a standalone meal or as part of a buffet spread, this salad is sure to impress with its colorful presentation and wholesome goodness.
Ingredients
Scale
- 1 cup quinoa
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 can (15 oz) chickpeas, drained and rinsed
- ½ cup feta cheese, crumbled (optional)
- ½ cup fresh parsley or cilantro, chopped
- 3 tbsp olive oil
- 2 tbsp lemon juice
- Salt and pepper to taste
Instructions
- Rinse quinoa under cold water. In a pot, combine quinoa with 2 cups of water or vegetable broth. Bring to a boil, cover, and simmer for about 15 minutes until liquid is absorbed. Allow to cool.
- While quinoa cooks, chop the cherry tomatoes and cucumber into bite-sized pieces. Add chopped herbs.
- In a large mixing bowl, combine cooled quinoa with chickpeas, tomatoes, cucumber, and feta cheese until well mixed.
- In a small bowl, whisk together olive oil and lemon juice; season with salt and pepper.
- Drizzle the dressing over the salad mix and toss gently. Serve immediately or chill in the fridge for extra freshness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 10mg
Keywords: Feel free to swap out vegetables based on seasonal availability or personal preference. For added protein, consider topping the salad with grilled chicken or turkey.