High Protein Mixed Vegetable Salad
Elevate your salad game with this High Protein Mixed Vegetable Salad—a vibrant, nutrient-packed dish perfect for busy weekdays or refreshing summer meals. Combining fluffy, protein-rich quinoa with hearty chickpeas, crisp red bell peppers, cool cucumbers, juicy cherry tomatoes, and a touch of red onion, this salad offers the perfect balance of flavors and textures. A sprinkle of fresh parsley and crumbled feta cheese adds herbaceous and creamy notes, while the zesty lemon-olive oil dressing ties it all together beautifully. Ready in just 30 minutes, this wholesome salad is easy to make, packed with plant-based protein, and ideal for meal prep or as a light entrée. Whether you're looking for a healthy lunch, post-workout fuel, or a flavorful vegetarian dish, this recipe is sure to become a go-to favorite!
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Recipe Information
Ingredients
- 1 cup quinoa
- 2 cups water
- 15 oz can chickpeas
- 1 large red bell pepper
- 1 medium cucumber
- 1 cup cherry tomatoes
- 0.5 medium red onion
- 0.5 cup feta cheese
- 0.25 cup parsley
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Rinse the quinoa under cold water using a fine mesh sieve.
In a medium saucepan, combine quinoa and 2 cups of water. Bring to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover, and simmer for 15 minutes, or until the quinoa is tender and the water has been absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
While the quinoa is cooking, drain and rinse the canned chickpeas under cold water, and set aside.
Chop the red bell pepper and cucumber into small bite-sized pieces.
Halve the cherry tomatoes and finely dice the red onion.
Chop the parsley finely.
In a large mixing bowl, combine cooked quinoa, chickpeas, chopped red bell pepper, cucumber, cherry tomatoes, red onion, and parsley.
Crumble the feta cheese into the bowl.
In a small bowl, whisk together olive oil, lemon juice, salt, and black pepper.
Pour the dressing over the salad ingredients and toss gently until everything is well combined.
Adjust the seasoning to taste with additional salt and pepper, if desired.
Serve the salad immediately or store in the refrigerator for up to 2 days.
Nutrition Facts
Calories |
1453 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.9 g | 95% | |
| Saturated Fat | 17.1 g | 86% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 3290 mg | 143% | |
| Total Carbohydrate | 151.8 g | 55% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 21.0 g | ||
| Protein | 48.7 g | 97% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 565 mg | 43% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 1645 mg | 35% | |
*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.
