High-Protein Chickpea Quinoa Salad
If you’re searching for a vibrant, nutritious meal that’s high in protein, you’ll love this High-Protein Chickpea Quinoa Salad. Bursting with colorful vegetables and wholesome ingredients, this salad is not only filling but also incredibly easy to prepare. With over 30 grams of protein per serving, it’s perfect for busy weeknight dinners or as a hearty lunch option. Enjoy it fresh or make it ahead for meal prep – the flavors meld beautifully after sitting in the fridge! Adapting the recipe to your taste preferences is a breeze too; just swap in different veggies or proteins as desired.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: Serves approximately 4
- Category: Salad
- Method: Roasting
- Cuisine: Vegan
Ingredients
Scale
- 30 ounces chickpeas (2 cans, drained and rinsed)
- 1 cup dry quinoa
- 5 medium Roma tomatoes (diced)
- 1 long English cucumber (diced)
- 1 ½ cups diced red onion
- 1 cup chopped fresh cilantro
- 1/4 cup plus 1/2 tablespoon extra-virgin olive oil
- 1/4 cup plus 3 tablespoons lemon juice
- Dash of paprika (optional)
- Dash of garlic powder (optional)
- Salt to taste
- 1/2 cup plus 1 tablespoon hemp seeds (optional)
Instructions
- Preheat your oven to 425ºF. Pat dry chickpeas with a towel, toss with olive oil and seasonings, then roast on a baking sheet for about 15 minutes until crispy.
- Cook quinoa according to package instructions (about 15 minutes). Let cool before fluffing with a fork.
- Drain diced tomatoes in a strainer sprinkled with salt to eliminate excess moisture.
- In jars or a large bowl, layer olive oil and lemon juice first, followed by cucumbers, tomatoes, red onions, chickpeas, quinoa, hemp seeds (if using), and cilantro.
- Mix well before serving.
Nutrition
- Serving Size: 1 cup (about 240g)
- Calories: 360
- Sugar: 6g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 12g
- Protein: 20g
- Cholesterol: 0mg