Lemon Chickpea & Quinoa Hiking Salad

Here’s a vibrant, bright salad, perfect for your hiking packed lunch and guaranteed to stay fresh for hours. With no mayonnaise and no delicate leafy greens, there’s nothing that wilts or turns soggy in your pack. The combination of quinoa and chickpeas provides a steady source of protein and slow‑burning carbohydrates, giving you long‑lasting energy on the trail without feeling heavy. The salad keeps its texture and lively flavour throughout the day, making it a reliable option for warm weather or longer hikes. It’s light enough to enjoy on the go, yet filling enough to keep you satisfied between climbs and kilometres.

Ingredients (1–2 servings)

  • ¾ cup cooked quinoa, cooled

  • ½–¾ cup chickpeas, rinsed and dried well

  • ½ cup cucumber, diced (seeds removed)

  • ¼ cup cherry tomatoes, halved

  • 2 tbsp red onion, finely chopped

  • 2 tbsp olives, sliced

  • 2 tbsp feta cheese (optional)

Dressing

  • 1½ tbsp olive oil

  • 1 tbsp lemon juice or apple cider vinegar

  • Salt & pepper

  • Optional: pinch of cumin or oregano

Method

  • Let quinoa cool fully before mixing.

  • Combine quinoa, chickpeas, and vegetables.

  • Toss with dressing until evenly coated.

  • Add feta last if using.

  • Pack in a tight, sealed container.

Heat-smart hiking tips

  • Dry chickpeas and cucumber well to avoid sogginess

  • If it’s very hot, pack cheese separately

  • This salad tastes even better after sitting for a few hours

Easy options and variation

  • Higher calorie: add nuts or seeds (almonds, pumpkin seeds)

  • Replace quinoa for pasta

  • No grains at all: replace quinoa with more chickpeas and diced capsicum

  • Optional for taste: Roasted chickpeas, sun-dried tomatoes or any other vegie

  • Extra protein: add shelf-stable tofu cubes or hard cheese

Michele Michel