Description
A bright, herb-forward quinoa and chickpea salad with cucumber, feta, and pistachios, featuring a zippy lemon-honey vinaigrette.
Ingredients
- 2 cups chicken or vegetable stock (use low-sodium if possible)
- 1 cup dry quinoa (rinsed well)
- 15 oz can chickpeas, drained and rinsed
- 1 English cucumber, chopped (or 2 small Persian cucumbers)
- 1/2 small red onion, minced (substitute shallot for milder flavor)
- 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 (or toasted almonds/pine nuts)
- 1 cup crumbled feta cheese (about 4 oz; use dairy-free feta for vegan)
- Salt and pepper, to taste
- 1/2 cup lemon juice (~3–4 lemons)
- 1/2 cup extra virgin olive oil
- 1 Tablespoon honey (use maple syrup for vegan)
Instructions
- Combine 1/2 cup lemon juice, 1/2 cup olive oil, and 1 tablespoon honey (or maple syrup) in a small bowl.
- Season with salt and pepper and whisk until emulsified.
- Rinse quinoa under cold water until water runs clear.
- Bring 2 cups stock to a boil, add quinoa, stir, reduce heat, and cover.
- Simmer for about 15 minutes until water is absorbed; remove from heat and let sit, covered, for 5 minutes.
- Fluff quinoa with a fork and cool it on a tray.
- In a large bowl, combine cooled quinoa, chickpeas, cucumber, onion, parsley, mint, and pistachios.
- Pour dressing over salad and toss gently.
- Fold in feta and season with salt and pepper.
- Refrigerate for 20-30 minutes before serving.
Notes
Use vegetable stock for a vegetarian option; quinoa can be swapped for bulgur or farro.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean