Quinoa and Chickpea salad Recipe | High Protein Vegetarian and Vegan Meal Ideas

feta cheese

🥗Healthier: tofu

💰Cheaper: omit cheese

Tofu provides a similar texture while being lower in calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is more affordable and has a neutral flavor.

Rinse 1 cup of dried chickpeas under cold water and soak them overnight or for at least 8 hours.

Drain and rinse the chickpeas thoroughly.

Transfer the soaked chickpeas to a pressure cooker, cover with water, and add 1/2 teaspoon of salt if desired. Cook on high pressure for 12 minutes or 4-5 whistles, then allow the pressure to release naturally for 10 minutes before draining.

Rinse 1 cup of quinoa under cold running water for about 30 seconds.

Toast the rinsed quinoa in a medium saucepan over medium heat for 5-7 minutes until fragrant and slightly golden.

Add 1.5 cups of water, 1 teaspoon of oil, and 1/2 teaspoon of salt to the quinoa. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until water is absorbed.

Remove from heat and let sit covered for 5 minutes, then fluff the quinoa with a fork.

In a large mixing bowl, combine the cooked and cooled quinoa, chickpeas, diced cucumber, diced bell peppers, finely chopped red onion, and chopped fresh cilantro.

In a small bowl, whisk together 1-2 tablespoons of extra-virgin olive oil, the juice of 1 lemon, and minced garlic. Season with salt and black pepper to taste.

Pour the dressing over the salad ingredients and toss gently to combine.

Serve immediately or refrigerate for 30 minutes to allow flavors to meld.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens