Chickpea and Quinoa Protein Salad
A refreshing high-protein salad packed with chickpeas, quinoa, and vibrant veggies, perfect for a healthy and satisfying meal.
15 min
Prep
20 min
Cook
4
Serves
420
Calories
Macros · per serving
32g protein
52g carbs
15g fat
Ingredients
For 4 servings
- 2 15 oz cans chickpeas
- 1 cup quinoa
- 1 red bell pepper
- 1 cucumber
- 0.5 red onion
- 1 cup cherry tomatoes
- 0.5 cup parsley
- 0.5 cup feta cheese
- 3 tablespoons olive oil
- 3 tablespoons lemon juice
- salt — to taste
- black pepper — to taste
Instructions
- 1
Rinse the quinoa under cold water, then cook it according to package instructions. Let it cool to room temperature.
- 2
Drain and rinse the chickpeas thoroughly. Set aside.
- 3
Dice the red bell pepper, cucumber, and red onion. Halve the cherry tomatoes.
- 4
Chop the parsley finely.
- 5
In a large bowl, combine the chickpeas, cooked quinoa, chopped vegetables, cherry tomatoes, and parsley.
- 6
Crumble the feta cheese into the salad and gently mix.
- 7
In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper.
- 8
Pour the dressing over the salad and toss well to combine.
- 9
Serve immediately or refrigerate for up to 2 hours to allow flavors to blend.
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