High-Protein Chickpea Quinoa Salad
A delicious and healthy salad packed with protein and fiber from chickpeas and quinoa, perfect for lunch or a side dish.
Ingredients
For the Salad
- 30 ounces chickpeas (2 (15-ounce) cans, drained, and rinsed or 3 cups cooked)
- 1 cup dry quinoa (or 4 cups cooked)
- 5 medium Roma tomatoes (diced, about 8 ounces)
- 1 long English cucumber (diced, about 3 cups)
- 1.5 cups diced red onion (about 1 medium)
- 1/2 cup hemp seeds (or hearts, optional)
- 1 cup chopped fresh cilantro
For the Dressing
- 1/4 cup plus 1/2 tablespoon extra-virgin olive oil (plus more for drizzling)
- 1/4 cup plus 3 tablespoons lemon juice (about 3 medium lemons)
- Dash of paprika (optional)
- Dash of garlic powder (optional)
Instructions
Roasting Chickpeas
- Preheat the oven to 425ºF. Rub the chickpeas between layers of a kitchen or paper towel to dry.
- Transfer them to a large bowl. Add a generous dash of paprika, garlic powder, and salt, plus a drizzle of olive oil. Toss until evenly coated.
- Place them on a large rimmed baking sheet in a single layer. Roast for 15 minutes.
- Change the oven setting to broil and cook for about 3 minutes more, or until crispy.
Cooking Quinoa
- Follow the directions on the packet to cook the quinoa. Set aside for 5 minutes, then fluff with a fork.
- Transfer to a large rimmed dish to cool.
Preparing Tomatoes
- Transfer the chopped tomatoes to a strainer. Add a generous dash of salt and toss until evenly coated.
- Set aside to drain. Toss the tomatoes to remove excess liquid.
Assembly
- If you want to make individual jars, place 3 (32-ounce) Mason jars in a row.
- To each jar, add 1 ½ tablespoons olive oil, salt and pepper to taste, 2 tablespoons plus 1 teaspoon lemon juice, 1 cup cucumber, ¾ cup tomatoes, ½ cup red onion, 1 cup chickpeas, 1 1/3 cups quinoa, 3 tablespoons hemp seeds (if using), and 1/3 cup cilantro. Cover and refrigerate for up to 5 days.
- If using jars, invert the jar and shake it over a medium bowl to mix. Add salt, pepper, and more lemon juice to taste. If you skip the jars, combine the salad and dressing in a large bowl instead and add salt and pepper to taste.
Notes
Store any leftovers in an airtight container in the refrigerator. It can last up to 5 days. The flavors may improve as it sits, so it’s perfect for meal prep! Use fresh ingredients for the best taste. Feel free to adjust the spices and lemon juice to suit your taste. For extra crunch, consider adding nuts or seeds. Topping the salad with avocado can add creaminess. Variations include adding roasted vegetables, bell peppers, or feta cheese.