High-Protein Chickpea and Quinoa Salad with Tahini Dressing

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A filling salad loaded with protein-rich quinoa and chickpeas, tossed in a creamy tahini dressing with fresh herbs and lemon. This Mediterranean-inspired salad recipe (high protein, vegetarian), ready in about 30 minutes, pairs quinoa, rinsed, water, canned chickpeas, drained and rinsed into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 350 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Mediterranean cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium saucepan, bring 2 cups water and 1 cup rinsed quinoa to a boil. Reduce heat to low, cover, and simmer for 15 minutes until quinoa is fluffy and water is absorbed. Let cool for 10 minutes.
  2. Step 2: In a large bowl, combine 1 can (15 oz) drained chickpeas, 1 cup halved cherry tomatoes, 1 diced medium cucumber, and 1/4 cup chopped fresh parsley.
  3. Step 3: In a small bowl, whisk together 3 tbsp tahini, 2 tbsp fresh lemon juice, 2 tbsp olive oil, 2 tbsp water, 1 minced garlic clove, 1/2 tsp salt, and 1/4 tsp black pepper until smooth and creamy.
  4. Step 4: Add the cooled quinoa to the chickpea mixture, pour the tahini dressing over the top, and toss gently until everything is evenly coated. Serve chilled or at room temperature.

Frequently asked questions

How long does High-Protein Chickpea and Quinoa Salad with Tahini Dressing take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover High-Protein Chickpea and Quinoa Salad with Tahini Dressing?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep quinoa, rinsed from drying out.

Can I substitute ingredients in High-Protein Chickpea and Quinoa Salad with Tahini Dressing?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale High-Protein Chickpea and Quinoa Salad with Tahini Dressing for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is High-Protein Chickpea and Quinoa Salad with Tahini Dressing high protein?

Yes — this recipe is tagged high protein, vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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