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High-Protein Chickpea Quinoa Salad

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 450
A nutritious and protein-packed salad combining chickpeas, quinoa, fresh vegetables, and a zesty lemon dressing, perfect for a healthy meal or meal prep.

Ingredients

Chickpeas

  • 30 ounces chickpeas (drained and rinsed)
  • 2 15-ounce cans cans of chickpeas (alternative to 3 cups cooked)
  • 3 cups cooked chickpeas

Quinoa

  • 1 cup dry quinoa (or 4 cups cooked)
  • 4 cups cooked quinoa
  • 8 ounces Roma tomatoes (diced)
  • 1/4 cup lemon juice (about 3 medium lemons)
  • 1 long English cucumber (diced)
  • 1.5 cups diced red onion (about 1 medium)
  • 1/2 cup hemp seeds (optional)
  • 1 cup chopped fresh cilantro

Olive Oil

  • 0.5 cup extra-virgin olive oil (plus more for drizzling)
  • 1/2 tablespoon extra-virgin olive oil (additional for dressing)

Spices

  • Dash paprika (optional)
  • Dash garlic powder (optional)
  • to taste salt
  • to taste pepper

Instructions 

  • Preheat oven to 425ºF. Dry chickpeas, toss with spices and olive oil, then roast for 15 minutes, broil for 3 minutes until crispy.
  • Cook quinoa according to package instructions, then let cool.
  • Drain and dice tomatoes, toss with salt, and set aside.
  • Combine chickpeas, quinoa, vegetables, lemon juice, olive oil, and cilantro in a large bowl. Toss to combine, season with salt and pepper.
  • Optional: Divide into jars, add dressing, shake, and refrigerate up to 5 days.

Notes

For extra flavor, roast chickpeas until crispy and adjust seasoning as desired.
Calories: 450kcal
Cost: $15
Course: Salad
Cuisine: Mediterranean
Keyword: High-Protein