Quinoa and Chickpea Salad

This salad wonderfully blends tangy and nutty flavors to create a healthy lunch or dinner side. Use fresh ingredients whenever possible to bring out the most vibrant tastes. Try tri-colored quinoa for added color variety.

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Quinoa and Chickpea Salad

A delicious medley of fresh, canned, and dry ingredients.

Cook Time12 minutes mins

Veg and dressing prep15 minutes mins

Total Time37 minutes mins

Course: Salad

Keyword: Chickpea, Quinoa

Servings: 4

Ingredients

• 3/4 cup quinoa, uncooked
• 1 1/2 cups water
• 1 1/2 tomatoes, medium
• 1/4 English cucumber,
• 1/4 red bell pepper
• 1/4 red onion
• 1/2 bunch parsley, fresh
• 1 tsp mint, fresh
• 1 can chickpeas, 7.5-oz can
• 1/4 cup pistachios, roasted and salted
• 3 oz feta cheese, crumbled
• 1/3 cup fresh lemon juice, about one lemon's worth
• 1/2 tsp salt
• 1/4 tsp black pepper, ground
• 2 1/2 tbsp olive oil
• 1/4 tsp cumin

Instructions

Prepare the quinoa

• Bring the quinoa and water to boil in a medium sauce pan.
• Simmer for 12 minutes or follow instructions on the quinoa package.
• After cooking, fluff the quinoa, cover it, and let it cool for 15 minutes.

Veg and dressing prep

• Drain and rinse the chickpeas and then place in a large bowl.
• Finely chop the tomatoes, herbs, and vegetables. Add them to the chickpeas.
• Coarsely chop the pistachios and set aside.
• In a small bowl, whisk together the lemon juice, salt, pepper, olive oil and cumin.

Combine it together

• Add the quinoa and dressing to the bowl with the vegetable mixture. Toss to blend.
• Top with pistachios and feta.
• Serve immediately.

Serving suggestion

Try this with Pecan Crusted Salmon with Sorrel Sauce.

Notes

Bob’s Red Mill Tri-Color Quinoa was used in this recipe. You can purchase it from Amazon, if you’d like.