Description
High protein salads are a delicious and nutritious mix of quinoa, fresh vegetables, and chickpeas, tossed in a light lemon dressing for a flavorful and satisfying meal.
Ingredients
- 1 cup quinoa
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/2 cup feta cheese, crumbled
- 1/2 cup fresh parsley or cilantro, chopped
- 3 tbsp olive oil
- 2 tbsp lemon juice
- Salt and pepper to taste
Instructions
1. Rinse quinoa under cold water. In a pot, combine quinoa with 2 cups of water or vegetable broth. Bring to a boil, then cover and simmer for 15 minutes until liquid is absorbed. Allow to cool briefly.
2. While quinoa cooks, chop cherry tomatoes and cucumber; add chopped herbs.
3. In a large bowl, mix cooled quinoa, chickpeas, chopped veggies, and feta cheese until well combined.
4. Whisk together olive oil and lemon juice in a small bowl; season with salt and pepper. Drizzle over the salad.
5. Toss salad gently to coat everything in dressing. Serve immediately or chill before serving.
Notes
You can substitute feta with goat cheese or omit for a dairy-free option.
Add grilled chicken or tofu for even more protein.
Best served chilled for enhanced flavor.
Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 350
- Sugar: 4g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 10mg