High-Protein Chickpea Quinoa Salad Jars

High-Protein Chickpea Quinoa Salad Jars with 35 grams protein are healthy, easy, and meal prep friendly. Eight ingredients, vegan, and gluten-free. Serves 3 to 6.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Roast the chickpeas (optional): Preheat the oven to 425ºF. Rub the chickpeas between layers of a kitchen or paper towel to dry. Transfer them to a large bowl. Add a generous dash of paprika, garlic powder, and salt, plus a drizzle of olive oil. Toss until evenly coated. Place them on a large rimmed baking sheet in a single layer. Roast for 15 minutes. Change the oven setting to broil and cook for about 3 minutes more, or until crispy.

Step 2

Cook the quinoa according to the directions on the packet. Set aside for 5 minutes. Fluff with a fork. Transfer to a large rimmed dish to cool.

Step 3

Drain tomatoes (optional): Meanwhile, transfer the chopped tomatoes to a strainer. Add a generous dash of salt and toss until evenly coated. Set aside to drain. Toss the tomatoes to remove excess liquid.

Step 4

Make jars: Place 3 (32-ounce) Mason jars in a row. To each jar, add 1 ½ tablespoons olive oil, salt and pepper to taste, 2 tablespoons plus 1 teaspoon lemon juice, 1 cup cucumber, ¾ cup tomatoes, ½ cup red onion, 1 cup chickpeas, 1 1/3 cups quinoa, 3 tablespoons hemp seeds (if using), and 1/3 cup cilantro. Cover and refrigerate up to 5 days. For serving, invert jar and shake over a medium bowl. Mix to combine. Add more salt, pepper, and lemon juice to taste.

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