Description
This High-Protein Chickpea Salad is a nutritious and vibrant Mediterranean-inspired dish packed with plant-based protein from chickpeas and quinoa, fresh vegetables, and a zesty lemon-Dijon dressing. Perfect for a quick lunch or meal prep, it combines satisfying textures and flavors with wholesome ingredients for a healthy, vegetarian main course.
Ingredients
Scale
Salad Ingredients
- 2 cans chickpeas, drained and rinsed
- 1 cup cooked quinoa, cooled
- 1/2 cup cucumber, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely diced
- 1/4 cup fresh parsley, chopped
- 1/4 cup crumbled feta cheese
- 2 tablespoons pumpkin seeds or sunflower seeds
Dressing Ingredients
- 3 tablespoons olive oil
- 2 tablespoons lemon juice, freshly squeezed
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
Instructions
- Combine Salad Ingredients: In a large bowl, mix together the drained chickpeas, cooled cooked quinoa, diced cucumber, halved cherry tomatoes, finely diced red onion, chopped parsley, crumbled feta cheese, and pumpkin or sunflower seeds until evenly distributed.
- Prepare Dressing: In a small bowl, whisk together the olive oil, freshly squeezed lemon juice, Dijon mustard, salt, black pepper, and garlic powder until the mixture is well emulsified and smooth.
- Toss Salad with Dressing: Pour the prepared dressing over the salad mixture and gently toss with a spoon or salad tongs to coat all ingredients evenly without crushing the delicate components.
- Chill and Serve: For best flavor, refrigerate the salad for about 10 minutes to allow the ingredients to meld together, although it can also be served immediately for a fresh, crunchy texture.
Notes
- For an extra protein boost, consider adding grilled chicken, canned tuna, or sliced hard-boiled eggs to the salad.
- This salad keeps well in the refrigerator for up to four days, making it great for meal prepping.
- Use pumpkin seeds or sunflower seeds interchangeably based on preference or availability.
