High Protein Mixed Vegetable Salad

Elevate your salad game with this High Protein Mixed Vegetable Salad, a nourishing, flavor-packed dish that's as vibrant as it is satisfying. Perfect for meal prep or a light lunch, this recipe combines fluffy quinoa and hearty chickpeas for a protein-rich base, complemented by a medley of fresh vegetables like crisp cucumbers, juicy cherry tomatoes, and sweet red bell peppers. The zesty dressing, made with olive oil and lemon juice, ties everything together while a sprinkle of creamy feta cheese and fresh parsley adds a gourmet touch. Ready in just 30 minutes and ideal for a healthy lifestyle, this salad is a powerhouse of nutrients, color, and taste. Enjoy it fresh or chilled—it’s a versatile meal that will keep you energized!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

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

Directions

Step 1

Rinse the quinoa under cold water using a fine mesh sieve.

Step 2

In a medium saucepan, combine quinoa and 2 cups of water. Bring to a boil over medium-high heat.

Step 3

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.

Step 4

While the quinoa is cooking, drain and rinse the canned chickpeas under cold water, and set aside.

Step 5

Chop the red bell pepper and cucumber into small bite-sized pieces.

Step 6

Halve the cherry tomatoes and finely dice the red onion.

Step 7

Chop the parsley finely.

Step 8

In a large mixing bowl, combine cooked quinoa, chickpeas, chopped red bell pepper, cucumber, cherry tomatoes, red onion, and parsley.

Step 9

Crumble the feta cheese into the bowl.

Step 10

In a small bowl, whisk together olive oil, lemon juice, salt, and black pepper.

Step 11

Pour the dressing over the salad ingredients and toss gently until everything is well combined.

Step 12

Adjust the seasoning to taste with additional salt and pepper, if desired.

Step 13

Serve the salad immediately or store in the refrigerator for up to 2 days.

Nutrition Facts

Serving size	(1494.6g)

Amount per serving	% Daily Value*
Calories	1453.1

Total Fat 73.9g	0%
Saturated Fat 17.1g	0%
Polyunsaturated Fat 4.5g
Cholesterol 66.8mg	0%
Sodium 3289.6mg	0%
Total Carbohydrate 151.8g	0%
Dietary Fiber 15.4g	0%
Total Sugars 21.0g
Protein 48.7g	0%

Vitamin D 12IU	0%
Calcium 565.3mg	0%
Iron 11.3mg	0%
Potassium 1645.2mg	0%

*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.

Source of Calories

Fat: 45.3%

Protein: 13.3%

Carbs: 41.4%