high protein salad recipe
This high protein salad combines quinoa, chickpeas, fresh vegetables, and feta cheese, creating a nutritious and flavorful meal perfect for lunch or a light dinner. Packed with plant-based protein and vibrant ingredients, it’s easy to prepare and delicious served chilled or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Simmering and mixing
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
Salad Ingredients
- 1 cup quinoa
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 can (15 oz) chickpeas, drained and rinsed
- ½ cup feta cheese, crumbled
- ½ cup fresh parsley or cilantro, chopped
Dressing
- 3 tbsp olive oil
- 2 tbsp lemon juice
- Salt and pepper to taste
Instructions
- Cook Quinoa: Rinse quinoa under cold water to remove any bitterness. In a pot, combine quinoa with 2 cups of water or vegetable broth for extra flavor. Bring to a boil, then cover and reduce heat to a simmer for 15 minutes until the liquid is absorbed. Remove from heat and allow to cool briefly before using.
- Prepare Vegetables: While the quinoa cooks, halve the cherry tomatoes and dice the cucumber. Chop the fresh parsley or cilantro and set all aside for mixing.
- Combine Salad Ingredients: In a large bowl, mix the cooled quinoa, rinsed chickpeas, chopped cherry tomatoes, diced cucumber, fresh herbs, and crumbled feta cheese. Stir well to distribute ingredients evenly.
- Make Dressing: In a small bowl, whisk together olive oil and lemon juice. Season the mixture with salt and pepper according to your taste preferences.
- Toss Salad: Drizzle the dressing over the salad mixture and gently toss until everything is well coated. Serve immediately for best freshness, or chill in the refrigerator before serving.
Notes
- For a vegan option, omit feta cheese or substitute with a plant-based cheese alternative.
- Quinoa can be cooked in vegetable broth instead of water to enhance flavor.
- Chill the salad for 30 minutes before serving for a more refreshing taste.
- Add avocado or nuts for extra healthy fats and texture.
- This salad keeps well in the fridge for up to 2 days.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 320 mg
- Fat: 12 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 6 g
- Protein: 12 g
- Cholesterol: 12 mg
Keywords: high protein salad, quinoa salad, chickpea salad, healthy salad, Mediterranean salad, vegetarian protein
Find it online: https://tastybella.com/high-protein-salad-recipe/
