High-Protein Quinoa and Chickpea Salad
Table of Contents
Ingredients:
1 cup quinoa (uncooked)
1 can (15 oz) chickpeas, drained and rinsed
1 cup cherry tomatoes, halved
1 cucumber, diced
½ red onion, finely chopped
½ cup feta cheese (optional for extra protein)
2 tbsp olive oil
1 tbsp lemon juice
1 tbsp apple cider vinegar
1 tsp garlic powder
Salt and pepper to taste
Fresh parsley or cilantro (optional for garnish)
Instructions:
Cook the quinoa: Rinse the quinoa under cold water. Combine 1 cup quinoa with 2 cups water in a pot and bring to a boil. Reduce heat, cover, and simmer for about 15 minutes, or until water is absorbed and quinoa is tender. Fluff with a fork and set aside to cool.
Prepare the salad: In a large mixing bowl, combine the chickpeas, cherry tomatoes, cucumber, red onion, and feta cheese (if using).
Make the dressing: In a small bowl, whisk together olive oil, lemon juice, apple cider vinegar, garlic powder, salt, and pepper.
Combine: Add the cooked quinoa to the bowl with the vegetables and chickpeas. Pour the dressing over the salad and toss until everything is well coated.
Serve: Garnish with fresh herbs if desired. This can be served chilled or at room temperature.
Protein Boost:
Quinoa and chickpeas are both excellent plant-based sources of protein.
You can add grilled chicken, tofu, or even some nuts (like almonds or pumpkin seeds) for an extra protein punch!
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