High Protein Mediterranean Salad

Bursting with vibrant flavors and packed with protein, this High Protein Mediterranean Salad is a wholesome twist on a classic. Featuring fluffy quinoa, hearty chickpeas, fresh cherry tomatoes, crisp cucumber, and briny Kalamata olives, this salad is as nutritious as it is delicious. A crumble of tangy feta cheese and a sprinkle of parsley elevate the dish, while a zesty homemade lemon-olive oil dressing ties everything together beautifully. Ready in just 35 minutes, this Mediterranean-inspired recipe is perfect for meal prep, light lunches, or as a refreshing side dish. Rich in plant-based protein and brimming with fresh ingredients, this salad is a satisfying and healthy option for any occasion. Serve it chilled or at room temperature for a delightful burst of Mediterranean goodness!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

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

Directions

Step 1

Rinse 1 cup of quinoa under cold water and drain it to remove its natural coating and bitterness.

Step 2

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.

Step 3

While the quinoa cools, drain and rinse 1 (15 oz) can of chickpeas and set aside.

Step 4

Halve 1 cup of cherry tomatoes, dice 1 medium cucumber, thinly slice 1 small red onion, and chop 1 cup of Kalamata olives.

Step 5

Finely chop fresh parsley to make 0.5 cup, and crumble 1 cup of feta cheese.

Step 6

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.

Step 7

In a large salad bowl, combine the cooked and cooled quinoa, chickpeas, cherry tomatoes, cucumber, red onion, olives, feta cheese, and parsley.

Step 8

Pour the lemon-olive oil dressing over the salad and toss well to ensure everything is coated evenly.

Step 9

Let the salad sit for at least 10 minutes for the flavors to meld before serving.

Step 10

Serve chilled or at room temperature.

Nutrition Facts

Serving size	2080.3 grams (2080.3g)

Amount per serving	% Daily Value*
Calories	2906

Total Fat 172.20g	221%
Saturated Fat 37.30g	186%
Polyunsaturated Fat 6.30g
Cholesterol 134mg	45%
Sodium 7007mg	305%
Total Carbohydrate 259.40g	94%
Dietary Fiber 53.70g	192%
Total Sugars 34.30g
Protein 88.00g	176%

Vitamin D 24IU	120%
Calcium 1365mg	105%
Iron 29mg	162%
Potassium 2616mg	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.

Source of Calories

Fat: 52.7%

Protein: 12.0%

Carbs: 35.3%