Mediterranean Zesty Quinoa Salad with Chickpeas (High-Protein) -

Zesty quinoa salad with chickpeas (high-protein Mediterranean recipe).

Mediterranean Zesty Quinoa Salad with Chickpeas (High-Protein)

Let me introduce you to my go-to healthy meal: This High-Protein Zesty Quinoa Salad with Chickpeas! Packed with plant-based protein and fiber, it's perfect for easy meal prep or a quick lunch.

This Mediterranean-inspired salad is a refreshing mix of hearty grains and legumes, colorful veggies tossed in a tangy dressing made with olive oil and lime juice.

5 from 6 votes

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Prep Time 10

Cook Time 15

Total Time 25

Course Appetizer, dinner, Lunch, Salad, Side Dish

Cuisine dairy-free, Gluten-free, Mediterranean-inspired, Plant-based, Vegan, Vegetarian

Servings servings

Calories 362 kcal

Equipment

Knife
Cutting board
Saucepan
Big bowl
Small container or jar
Spoon

Ingredients

For the salad

2 cups cooked quinoa
1 cup cooked chickpeas
1 avocado diced
½ cup Kalamata olives pitted, sliced
½ cup red onion chopped
1 cup fresh cucumber sliced (1 English cucumber)
1 + ½ cup diced tomatoes or cherry/grape tomatoes
½ cup sliced shishito peppers or green bell pepper

For the dressing

3 tablespoons olive oil extra virgin
1 teaspoon mustard
3 tablespoons lime juice freshly squeezed
½ teaspoon salt or to taste
¼ teaspoon each dry oregano, garlic powder, ground cumin

Instructions

Follow the package instructions to cook the quinoa. Let it cool completely. Let it cool completely before using. For best results, cook the quinoa a day in advance and refrigerate. You can use either homemade or canned chickpeas. If using canned, drain and rinse them.
2 cups cooked quinoa, 1 cup cooked chickpeas
Dice all the vegetables into small, bite-sized pieces.
1 avocado, ½ cup Kalamata olives, ½ cup red onion, 1 cup fresh cucumber, 1 + ½ cup diced tomatoes, ½ cup sliced shishito peppers
Mix all the salad dressing ingredients in a small container or jar.
3 tablespoons olive oil, 1 teaspoon mustard, 3 tablespoons lime juice, ½ teaspoon salt, ¼ teaspoon each dry oregano, garlic powder, ground cumin
In a large bowl, combine the cooled quinoa, chickpeas, chopped vegetables, and salad dressing. Toss everything together until well mixed. Serve chilled as a side dish or a light lunch or dinner.

Notes

Store any leftovers in an airtight container in the refrigerator for up to 3 days.
To cook quinoa on the stovetop, rinse it under cold water, drain, then combine 1 cup of quinoa with 2 cups of water in a pot. Bring to a boil, reduce to a simmer, cover, and cook for about 15 minutes until the quinoa is fluffy and the water is absorbed.
Prepare the quinoa the night before and refrigerate it to ensure it's cool and to save time.
Use fresh ingredients for optimal flavor and adjust seasonings to your preference.
See the post above for more tips and recipe variations.

Nutrition

Calories: 362kcalCarbohydrates: 39gProtein: 9gFat: 23gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gSodium: 703mgPotassium: 754mgFiber: 10gSugar: 5gVitamin A: 359IUVitamin C: 34mgCalcium: 87mgIron: 3mg

Keyword chickpea, high-protein, mediterranean quinoa salad, quinoa, quinoa chickpea salad, zesty quinoa salad

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