High Protein Vegan Chickpea and Quinoa Salad with Lemon-Tahini Dressing
A nutrient-packed vegan salad combining protein-rich quinoa and chickpeas with crunchy vegetables, dressed in a tangy lemon-tahini sauce. This mediterranean-inspired vegan (vegan, high protein) ready in about 15 minutes pairs cooked quinoa, medium cucumber, diced small, cherry tomatoes, halved for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
Ingredients
- 1 1/2 cups cooked quinoa
- 1 can (15 oz) canned chickpeas, drained and rinsed
- 1 medium cucumber, diced small
- 1 cup cherry tomatoes, halved
- 1/2 cup red bell pepper, diced
- 1/4 cup fresh parsley, chopped
- 3 tbsp tahini
- 3 tbsp fresh lemon juice
- 2 tbsp water
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
Instructions
- Step 1: In a large bowl, combine 1 1/2 cups cooked quinoa, 1 can (15 oz) drained chickpeas, 1 medium diced cucumber, 1 cup halved cherry tomatoes, 1/2 cup diced red bell pepper, and 1/4 cup chopped fresh parsley.
- Step 2: In a small bowl, whisk together 3 tbsp tahini, 3 tbsp fresh lemon juice, 2 tbsp water, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper until smooth and creamy.
- Step 3: Slowly drizzle 2 tbsp olive oil into the dressing while whisking to emulsify.
- Step 4: Pour the lemon-tahini dressing over the quinoa and chickpea mixture and toss thoroughly to coat all ingredients evenly.
- Step 5: Taste and adjust seasoning with additional salt or lemon juice if desired. Chill for 10 minutes before serving to allow flavors to meld.
Frequently asked questions
How long does High Protein Vegan Chickpea and Quinoa Salad with Lemon-Tahini Dressing take to make?
Total time is about 15 minutes (15 min prep + 0 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 Vegan Chickpea and Quinoa Salad with Lemon-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 cooked quinoa from drying out.
Can I substitute ingredients in High Protein Vegan Chickpea and Quinoa Salad with Lemon-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 Vegan Chickpea and Quinoa Salad with Lemon-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 Vegan Chickpea and Quinoa Salad with Lemon-Tahini Dressing vegan?
Yes — this recipe is tagged vegan, high protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Loved it! Made it for a potluck and got requests for the recipe. The lemon zest in the dressing really brightened everything up.
- ★★★★★
Simple, healthy, and packed with protein—exactly what I needed after yoga. The quinoa holds up beautifully, and the tahini dressing is my new favorite.
- ★★★★★
This salad is a game-changer! The lemon-tahini dressing cuts through the richness perfectly, and my family kept asking for seconds. So satisfying for a vegan meal!
