High-Protein Chickpea Quinoa Salad Recipe

8-Ingredient High-Protein Chickpea Quinoa Salad. Meal-prep friendly. Gluten-free. Makes 5 weekday lunches.

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 the jars (optional): Place 5 (24-ounce) Mason jars in a row. To each jar, add 2 teaspoons extra-virgin olive oil, salt and black pepper to taste, 1 tablespoon plus 1 teaspoon lemon juice, ⅔ cup diced cucumber, ½ cup diced tomatoes, ⅓ cup diced red onion, ½ cup plus 2 tablespoons chickpeas, ½ cup cooked quinoa, 1 tablespoon plus 1 teaspoon hemp seeds, and 3 tablespoons chopped cilantro. Cover and refrigerate for 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.

↑Support creators by visiting their site 😊