Description
A refreshing, nutritious salad featuring quinoa, chickpeas, and a zesty lemon dressing, perfect for light meals or brunch.
Ingredients
- 2 cups chicken or vegetable stock
- 1 cup dry quinoa
- 1 (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 (approximately 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
- In a small bowl, whisk together the lemon juice, extra virgin olive oil, and honey.
- Season with a pinch of salt and pepper. Set aside.
- In a medium saucepan, combine the chicken or vegetable stock and dry quinoa. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until the quinoa is fluffy and cooked through.
- In a large mixing bowl, add the cooked quinoa, chickpeas, chopped cucumber, minced red onion, parsley, mint, and pistachios.
- Pour the lemon dressing over the salad and toss everything together until well combined.
- Lastly, sprinkle crumbled feta cheese on top and give it a gentle mix. Adjust seasoning with salt and pepper as needed.
Notes
To enhance flavor, use fresh herbs and high-quality olive oil. Store leftovers in an airtight container for up to three days. Keep dressing separate until serving.