Quinoa and Chickpea Salad
A delicious medley of fresh, canned, and dry ingredients.
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.