High Protein Mediterranean Salad
Elevate your salad game with this High Protein Mediterranean Salad—a vibrant and nutritious dish packed with bold flavors and wholesome ingredients. Perfect for meal prep or quick lunches, this recipe combines protein-rich quinoa and chickpeas with the Mediterranean staples of juicy cherry tomatoes, crisp cucumber, tangy Kalamata olives, and creamy feta cheese. Fresh parsley adds a burst of herbaceous freshness, while a zesty lemon-garlic vinaigrette ties everything together beautifully. Ready in just 35 minutes, this satisfying salad is not only delicious but also gluten-free and loaded with essential nutrients. Serve chilled or at room temperature for a versatile and flavorful meal that’s ideal for anyone seeking a high-protein, healthy Mediterranean-inspired option.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Quinoa
- 2 cups Water
- 1 15 oz can Chickpeas
- 1 cup Cherry tomatoes
- 1 medium Cucumber
- 1 small Red onion
- 1 cup Kalamata olives
- 1 cup Feta cheese
- 0.5 cup Fresh parsley
- 0.25 cup Olive oil
- 0.25 cup Lemon juice
- 2 cloves Garlic
- 1 teaspoon Dried oregano
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Rinse 1 cup of quinoa under cold water and drain it to remove its natural coating and bitterness.
In a medium saucepan, combine the quinoa with 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and let it simmer for about 15 minutes or until the quinoa is cooked and water is absorbed. Remove from heat and let it cool.
While the quinoa cools, drain and rinse 1 (15 oz) can of chickpeas and set aside.
Halve 1 cup of cherry tomatoes, dice 1 medium cucumber, thinly slice 1 small red onion, and chop 1 cup of Kalamata olives.
Finely chop fresh parsley to make 0.5 cup, and crumble 1 cup of feta cheese.
In a small bowl, whisk together 0.25 cup of olive oil, 0.25 cup of lemon juice, 2 minced garlic cloves, 1 teaspoon of dried oregano, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper to make the dressing.
In a large salad bowl, combine the cooked and cooled quinoa, chickpeas, cherry tomatoes, cucumber, red onion, olives, feta cheese, and parsley.
Pour the lemon-olive oil dressing over the salad and toss well to ensure everything is coated evenly.
Let the salad sit for at least 10 minutes for the flavors to meld before serving.
Serve chilled or at room temperature.
Nutrition Facts
Calories |
2906 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.2 g | 221% | |
| Saturated Fat | 37.3 g | 186% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 134 mg | 44% | |
| Sodium | 7007 mg | 305% | |
| Total Carbohydrate | 259.4 g | 94% | |
| Dietary Fiber | 53.7 g | 192% | |
| Total Sugars | 34.3 g | ||
| Protein | 88.0 g | 176% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1365 mg | 105% | |
| Iron | 29.1 mg | 162% | |
| Potassium | 2616 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
