High-Protein Chickpea Quinoa Salad That You Gonna Love
A vibrant and protein-packed vegan salad made with quinoa, chickpeas, fresh vegetables, and zesty lemon juice. Perfect for meal prep and easy lunches.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 30 oz Chickpeas 2 (15 oz) cans, drained & rinsed or 3 cups cooked
- 1 cup Quinoa dry or 4 cups cooked
- 5 Roma tomatoes medium, diced
- 1 English cucumber diced
- 1 ½ cups Red onion about 1 medium, diced
- ¼ cup plus 3 tbsp Lemon juice freshly squeezed (about 3 lemons)
- ¼ cup plus ½ tbsp Extra-virgin olive oil plus more for drizzling
- Dash Paprika optional
- Dash Garlic powder optional
- ½ cup plus 1 tbsp Hemp seeds optional
- 1 cup Chopped cilantro fresh
- to taste Salt
Instructions
Instructions
- Cook the quinoa according to package instructions. Let it cool and fluff with a fork.
- Toss chickpeas with optional paprika and garlic powder.
- In a large bowl, combine chickpeas, cooled quinoa, diced tomatoes, cucumber, and red onion.
- Drizzle olive oil and lemon juice over the salad. Add salt to taste.
- Toss everything together until well mixed and evenly coated.
- Refrigerate for at least 15 minutes before serving to allow flavors to meld.
- Top with hemp seeds and chopped cilantro before serving, if using.
Notes
For meal prep, store in airtight jars in the fridge. Store cucumber separately if you want to keep the crunch longer. Great served chilled or at room temp.