Description
A vibrant and filling salad made with fluffy quinoa, chickpeas, fresh herbs, feta, and a bright lemon dressing.
Ingredients
Scale
- 2 cups chicken or vegetable stock
- 1 cup dry quinoa
- 15 oz can chickpeas (drained and rinsed)
- 1 English cucumber (chopped)
- 1/2 small red onion (minced)
- 1/2 cup packed fresh parsley (finely chopped)
- 1/2 cup loosely-packed fresh mint leaves (finely chopped)
- 1/2 cup roasted salted pistachios (chopped)
- 1 cup crumbled feta cheese (4 oz)
- Salt and pepper (to taste)
- 1/2 cup lemon juice (~3–4 lemons)
- 1/2 cup extra virgin olive oil
- 1 Tablespoon honey
Instructions
- Bring the chicken or vegetable stock to a boil in a saucepan, then add the rinsed quinoa. Reduce heat to low, cover, and simmer for about 15 minutes until fluffy.
- Combine the chickpeas, cucumber, red onion, parsley, mint, pistachios, and feta in a large mixing bowl.
- Whisk together the lemon juice, olive oil, honey, salt, and pepper in a separate bowl to create the dressing.
- Let the quinoa cool for a few minutes, then fluff it with a fork and add it to the mixing bowl.
- Pour the dressing over the salad and toss everything together until well combined.
Notes
This salad improves in flavor when allowed to sit overnight, and it’s best dressed just before serving to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 30mg