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–+ servings

Quinoa and Chickpea Salad

Servings 8

Ingredients

  • 1 cup uncooked quinoa, rinsed in a fine mesh sieve 
  • 2 cups water
  • 1 can (15 ounces) chickpeas, rinsed and drained
  • ½ medium cucumber, seeded and chopped
  • ¼ cup red onion, chopped 
  • ½ cup parsley, finely chopped  
  • ¼ cup fresh mint, finely chopped
  • ½ cup grape tomatoes, quartered 
  • 4 oz feta, crumbled
Dressing
  • ¼ cup olive oil
  • ¼ cup lemon juice
  • 1 tbsp red wine vinegar
  • 1 clove garlic, pressed or minced
  • Freshly ground black pepper and sea salt to taste

Instructions

  • To cook the quinoa, combine the rinsed quinoa and water in a medium saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat to maintain a gentle simmer. Cook, covered, until the quinoa has absorbed all of the water, about 15 minutes at a low simmer. Remove the quinoa from the heat and let it rest for 5 minutes. Fluff with a fork, place in a serving bowl, and cool to room temperature or refrigerate overnight. 
To Prepare:
  • In a large serving bowl, add the cooled cooked quinoa, chickpeas, chopped red onion, chopped cucumber, parsley, mint, crumbled feta, and quartered grape tomatoes.
  • In a jar, combine the olive oil, lemon juice, vinegar, garlic, and salt. Shake well to combine. 
  • Pour the dressing over the quinoa vegetable mixture and toss to combine. Season with sea salt and fresh ground black pepper to taste. 
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