High-Protein Chickpea Quinoa Salad
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.
Ingredients
- 30 ounces chickpeas (2 (15-ounce) cans, drained, and rinsed (or 3 cups cooked))
- Dash of paprika ((optional))
- Dash of garlic powder ((optional))
- 1/4 cup plus 1/2 tablespoon extra-virgin olive oil (plus more for drizzling)
- 1 cup dry quinoa (or 4 cups cooked)
- 5 medium Roma tomatoes (diced (about 8 ounces))
- Salt to taste
- 1/4 cup plus 3 tablespoons lemon juice ((about 3 medium lemons))
- 1 long English cucumber (diced (about 3 cups))
- 1 1/2 cups diced red onion ((about 1 medium))
- 1/2 cup plus 1 tablespoon hemp seeds (or hearts (optional))
- 1 cup chopped fresh cilantro
Directions
- 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.
- 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.
- 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.
- 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.
- 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.