High-Protein Chickpea Quinoa Salad
A nutritious and flavorful salad combining chickpeas, quinoa, fresh vegetables, and herbs, perfect for a healthy meal or meal prep.
Ingredients
Chickpeas
- 30 ounces chickpeas (drained and rinsed)
- 2 15-ounce cans cans of chickpeas (alternative to 3 cups cooked)
- 3 cups cooked chickpeas
Quinoa
- 1 cup dry quinoa (or 4 cups cooked)
- 4 cups cooked quinoa
- 8 ounces Roma tomatoes (about 5 medium, diced)
- 1/4 cup lemon juice (about 3 medium lemons)
- 1 long English cucumber (diced, about 3 cups)
- 1.5 cups diced red onion (about 1 medium)
- 1/2 cup hemp seeds (optional)
- 1 cup chopped fresh cilantro
Olive Oil
- 0.5 cup extra-virgin olive oil (plus more for drizzling)
- 1/2 tablespoon extra-virgin olive oil (additional for dressing)
- 1 cup cooked quinoa
- to taste salt
- to taste pepper
Instructions
- Preheat oven to 425ºF. Dry chickpeas, toss with paprika, garlic powder, salt, and olive oil. Roast for 15 minutes, then broil for 3 minutes until crispy.
- Cook quinoa according to package instructions; set aside to cool.
- Drain and dice tomatoes; toss with salt and drain excess liquid.
- Combine chickpeas, quinoa, vegetables, herbs, lemon juice, olive oil, salt, and pepper in a large bowl. Toss to combine and serve.
Notes
For best flavor, let the salad sit for 10 minutes before serving to allow flavors to meld.