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High-protein salad made with chickpeas, quinoa, fresh vegetables, and feta cheese in a ceramic bowl

High Protein Salad: Chickpeas, Quinoa & Fresh Veggies

Chef Naya
This high-protein salad combines chickpeas, quinoa, and fresh vegetables for a filling, nutritious meal. Perfect for meal prep, lunch, or light dinners, it’s versatile, customizable, and packed with flavor. Ideal for vegans, vegetarians, and anyone looking for a healthy, balanced meal.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Dinner, Lunch, Meal Prep
Cuisine Gluten-Free Option, Mediterranean, Vegan-Friendly, Vegetarian
Servings 4 servings (good for 4 people)
Calories 380 kcal

Equipment

  • 1 Saucepan For cooking quinoa
  • 1 Large bowl For mixing salad
  • 1 Small bowl For dressing
  • 1 Knife For chopping vegetables
  • 1 Cutting board —
  • 1 Whisk For mixing dressing

Ingredients
  

  • 1 cup Quinoa Cooked
  • 1 can Chickpeas 15 oz.drained and rinsed
  • 1 cup Cherry tomatoes Halved
  • 1 medium Cucumber Diced
  • 1/2 small Red onion Thinly sliced
  • 1/2 cup Carrots Shredded
  • 1/4 cup Fresh parsley Chopped
  • 1/4 cup Feta cheese Crumbled, optional
  • 3 tbsp Olive oil For dressing
  • 2 tbsp Lemon juice For dressing
  • 1 tbsp Balsamic vinegar For dressing
  • 1 tsp Dijon mustard For dressing
  • To taste — Salt & Pepper For dressing

Instructions
 

  • Phase 1 / Step 1: Rinse 1 cup quinoa under cold water, cook in 2 cups water until fluffy, then let cool.
    Cooked fluffy quinoa in a white bowl, ready for salad.
  • Phase 1 / Step 2: Drain and rinse 1 can (15 oz) chickpeas, optionally sauté 5 minutes for slightly crispy texture.
    Drained and rinsed chickpeas for salad.
  • Phase 2 / Step 1: Dice 1 medium cucumber, halve 1 cup cherry tomatoes, thinly slice 1/2 red onion, shred 1/2 cup carrots, and chop 1/4 cup parsley.
  • Phase 3 / Step 1: Combine cooked quinoa, chickpeas, and all chopped vegetables in a large bowl.
  • Phase 3 / Step 2: In a small bowl, whisk together 3 tbsp olive oil, 2 tbsp lemon juice, 1 tbsp balsamic vinegar, 1 tsp Dijon mustard, salt, and pepper.
    Lemon and olive oil dressing prepared for salad.
  • Phase 3 / Step 3: Pour dressing over salad and toss gently to combine.
  • Phase 3 / Step 4: Sprinkle 1/4 cup crumbled feta cheese over salad, optional.
    High-protein salad topped with feta cheese.
  • Phase 3 / Step 5: Serve immediately or refrigerate 30 minutes for a chilled salad.

Notes

  • Store components separately for meal prep.
  • Dress just before serving to keep vegetables crisp.
  • Add smoked paprika, herbs, or seeds for extra flavor.
  • Vegan version: replace feta with tofu or tempeh.