Quinoa Chickpea Protein Salad Recipe
Quinoa Chickpea Protein Salad is a colourful, fresh and satisfying meal packed with fluffy quinoa, hearty chickpeas, crisp vegetables, creamy avocado, feta cheese and crunchy almonds. Finished with zesty lemon juice and extra-virgin olive oil, this nutritious Salad Recipe is perfect for healthy lunches, vegetarian meals and easy meal prep.
Equipment
- 1 Medium Saucepan –
- 1 ForkSharp Chef's Knife
- 1` Chopping Board
- 1 Large Mixing Bowl
- 1 Large Serving Spoon
Ingredients
- 150 g quinoa
- 2x 400 g cans chickpeas - drained and rinsed
- 1 medium red onion - finely chopped
- 1 large English cucumber - chopped
- 2 celery stalks - chopped
- 15 cherry tomatoes - quartered
- 1 medium courgette - chopped
- 1 large ripe avocado - chopped
- 1 generous handful fresh coriander - chopped
- 135 g feta cheese - cut into small cubes
- 25 almonds - roughly chopped
- 40 ml extra-virgin olive oil
- Juice of 1 large lemon
- ¾ teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 1 vegetable stock cube - optional
Instructions
Step 1: Rinse And Cook The Quinoa
- Rinse the quinoa thoroughly under cold running water.
- Transfer it to a saucepan with the recommended amount of water.
- Add the vegetable stock cube if desired.
- Bring to a boil, then reduce to a gentle simmer.
- Cover and cook until the liquid is absorbed and the quinoa is tender.
- Remove from the heat and leave covered for 10–15 minutes.
- Fluff with a fork and allow the quinoa to cool.
Step 2: Prepare The Vegetables
- Drain and rinse the chickpeas thoroughly.
- Finely chop the red onion.
- Chop the cucumber, celery and courgette into bite-sized pieces.
- Quarter the cherry tomatoes.
- Chop the coriander.
- Cut the avocado into chunks just before assembly.
Step 3: Build The Salad Base
- Add the chickpeas, red onion, cucumber, celery, courgette and cherry tomatoes to a large mixing bowl.
- Toss gently until evenly distributed.
- Avoid crushing the tomatoes or cucumber.
Step 4: Add The Creamy And Crunchy Ingredients
- Add the avocado chunks to the bowl.
- Sprinkle over the chopped almonds.
- Add the cubed feta and fresh coriander.
- Gently fold everything together while keeping the avocado and feta intact.
Step 5: Add The Quinoa
- Once cooled, add the quinoa to the vegetable mixture.
- Break up any clumps with a fork.
- Gently fold the quinoa through the salad until evenly distributed.
Step 6: Season And Finish
- Pour over the extra-virgin olive oil.
- Squeeze in the fresh lemon juice.
- Add the sea salt and freshly ground black pepper.
- Fold gently until everything is evenly coated.
- Taste and adjust the seasoning as needed.
- Serve immediately or refrigerate briefly for a chilled salad.
Notes
- 🌾 Fluff the Quinoa: Allow the cooked quinoa to rest for 10–15 minutes before fluffing it with a fork to keep the grains light and separate.
- 🫘 Drain the Chickpeas: Rinse and drain the chickpeas thoroughly to prevent excess liquid from making the salad watery.
- 🥑 Add Avocado Last: Fold the avocado in gently just before serving to help keep the pieces intact and fresh.
- 🍋 Use Fresh Lemon: Freshly squeezed lemon juice gives the Quinoa Chickpea Protein Salad a brighter, more refreshing flavour.
- 🧀 Watch the Salt: Feta is naturally salty, so taste the salad before adding extra sea salt.
- 🌰 Keep The Crunch: Add the chopped almonds towards the end to preserve their satisfying crunch.
- 🥗 Mix Gently: Fold the ingredients together rather than vigorously stirring to prevent the avocado, tomatoes, and feta from breaking apart.
- ❄️ Store Properly: Keep leftovers in an airtight container in the refrigerator and enjoy within 3 days for the best quality.