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
Main Ingredients
- 30 ounces chickpeas (drained and rinsed) (or 3 cups cooked)
- 1/4 cup plus 1/2 tablespoon olive oil extra-virgin olive oil (plus more for drizzling)
- 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 1/2 cups diced red onion (about 1 medium)
- 1/2 cup plus 1 tablespoon hemp seeds hemp seeds or hearts (optional)
- 1 cup chopped fresh cilantro
- 1/4 cup plus 3 tablespoons lemon juice lemon juice (about 3 medium lemons)
- Salt to taste salt
Instructions
- Preheat oven to 425ºF. Dry chickpeas, toss with paprika, garlic powder, salt, and olive oil, then roast for 15 minutes. Broil for 3 minutes until crispy.
- Cook quinoa according to package instructions; let cool.
- Dice tomatoes and cucumber, toss with salt, and drain excess liquid.
- Combine cooked quinoa, chickpeas, vegetables, herbs, lemon juice, and olive oil in a large bowl. Toss to combine and season with salt and pepper to taste.
Notes
For extra flavor, roast chickpeas until crispy and adjust seasoning as desired.