Description
A vibrant salad featuring roasted chickpeas, fresh veggies, and a tangy lemon dressing, perfect for any gathering.
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
- Prepare the lemon dressing by whisking together the lemon juice, olive oil, honey, salt, and pepper until well combined.
- Cook the quinoa by bringing the stock to a boil, adding quinoa, and simmering for about 15 minutes until fluffy. Let cool.
- Combine the chickpeas, cucumber, red onion, parsley, mint, and pistachios in a large mixing bowl.
- Add the cooled quinoa to the mixing bowl.
- Pour the lemon dressing over the salad and toss gently to coat.
- Mix in the crumbled feta cheese and season with additional salt and pepper to taste.
Notes
Let the salad chill for at least 30 minutes before serving to enhance flavors. Store in an airtight container for 3-5 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 10mg
Keywords: salad, quinoa, healthy, vegetarian, Jennifer Aniston Salad