This fresh and crunchy salad is packed with plant-based protein, making it a light, gluten-free option for a healthy lunch or dinner. With quinoa, chickpeas, and herbs, it’s both flavorful and satisfying!
Ingredients:
For the Salad:
- 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 fresh parsley, finely chopped
- 1/2 cup fresh mint leaves, finely chopped
- 1/2 cup roasted salted pistachios, chopped
- 1 cup crumbled feta cheese (4 oz)
- Salt and pepper, to taste
For the Lemon Dressing:
- 1/2 cup fresh lemon juice (~3-4 lemons)
- 1/2 cup extra virgin olive oil
- 1 tablespoon honey
- Salt and pepper, to taste
Instructions:
- Prepare the Lemon Dressing:
In a small bowl or jar with a lid, combine lemon juice, olive oil, honey, salt, and pepper. Shake or whisk until well mixed. - Cook the Quinoa:
In a small saucepan, bring the chicken or vegetable stock to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 12-15 minutes until the quinoa is tender and the broth is absorbed. Fluff with a fork, then transfer to a container or bowl to cool. Once cooled, refrigerate until chilled (you can prepare this a day ahead). - Assemble the Salad:
Once the quinoa is chilled, transfer it to a large bowl. Add the chickpeas, cucumber, red onion, parsley, mint, pistachios, and feta cheese. Drizzle with the lemon dressing (use as much or as little as you like), toss to combine, and serve. You can refrigerate the salad for up to 3 days.
Notes:
- For convenience, use pre-rinsed quinoa (I like Bob’s Red Mill Organic Quinoa).
- Cooking the quinoa ahead of time ensures it’s chilled and ready to go when you assemble the salad.
- Nutritional information includes the entire lemon dressing recipe.