
By cookingforpeanuts.com
High-Protein Chickpea Quinoa Salad
5 steps
Prep:10minCook:5min
8-ingredient High-Protein Chickpea Quinoa Salad with over 30 grams of protein per serving. Gluten-free. Perfect for meal prep. Serves 3 to 6.
Updated at: Tue, 05 Aug 2025 08:28:52 GMT
Nutrition balance score
Great
Glycemic Index
42
Low
Glycemic Load
40
High
Nutrition per serving
Calories696.9 kcal (35%)
Total Fat27.9 g (40%)
Carbs92.6 g (36%)
Sugars15.5 g (17%)
Protein22.7 g (45%)
Sodium710.6 mg (36%)
Fiber18.3 g (65%)
% Daily Values based on a 2,000 calorie diet
Ingredients
3 servings

30 ounceschickpeas cans
2 15 ounce, drained, and rinsed, or 3 cups cooked

paprika
optional

garlic powder
optional

¼ cupextra-virgin olive oil
plus 1/2 tablespoon, plus more for drizzling

1 cupdry quinoa
or 4 cups cooked

5Roma tomatoes
medium, diced

salt
to taste

¼ cuplemon juice
plus 3 tablespoons

1English cucumber
long, diced

1 ½ cupsred onion
diced

½ cuphemp seeds
plus 1 tablespoon, or hearts, optional

1 cupfresh cilantro
chopped
Instructions
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 (optional): 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.
Step 5
For serving: Jars: Invert the jar and shake it over a medium bowl. Mix to combine. Add salt, pepper, and more lemon juice to taste.Skip the jars and combine the salad and dressing in a large bowl instead. Add salt and pepper to taste.
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Notes
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Makes leftovers
Sweet
Easy