Quinoa & Chickpea Salad Recipe

Posted on by Irene Pastore

Quinoa & Chickpea Salad Recipe

INGREDIENTS

  • 1 cup water
  • ½ cup quinoa
  • 1 cup rinsed canned chickpeas
  • 1 cup diced tomatoes
  • 1 cup diced cucumber
  • 1 cup chopped green onions
  • 1 cup chopped fresh parsley
  • 3 tablespoons lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 3 cloves garlic, minced
  • 2 teaspoons chopped fresh mint
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper

DIRECTIONS

  • Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Set aside to cool.
  • Combine chickpeas, tomatoes, cucumber, green onions, and parsley in a large bowl. Stir in cooled quinoa.
  • Mix lemon juice, olive oil, garlic, mint, salt, and pepper together in a separate small bowl. Pour over quinoa mixture; toss to combine.

COOK’S NOTES

  • You can make this salad with lentils, barley, or rice instead of quinoa.
  • Speed cooling time by refrigerating quinoa after cooking, or make it the day before and refrigerate until needed.

Recipe Source: AllRecipes.com

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