Ingredients
Salad Base
- 1 cup quinoa, uncooked
- 2 cups water
- 15 oz chickpeas, drained and rinsed
- ½ cup pistachios, chopped
- ½ cup parsley, chopped
- 1 cup cucumber, chopped
- ⅓ cup red onion, chopped
- ½ cup mint, chopped
- ½ cup feta cheese
Dressing
- 1 medium lemon, juiced
- ¼ cup olive oil
- Kosher salt, to taste
- Black pepper, to taste
Instructions
- Cook Quinoa: Rinse the quinoa thoroughly under cold water using a fine mesh strainer to remove its natural bitterness. In a medium saucepan, combine the rinsed quinoa and 2 cups of water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is tender and the water is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
- Prepare Ingredients: While quinoa is cooking, drain and rinse the canned chickpeas to reduce sodium content. Chop the pistachios, parsley, cucumber, red onion, and mint finely and set aside. Crumble the feta cheese.
- Make Dressing: In a small bowl, whisk together the fresh lemon juice, olive oil, kosher salt, and black pepper until well combined to form a bright and tangy dressing.
- Combine Salad: In a large mixing bowl, combine the cooked quinoa, chickpeas, chopped pistachios, parsley, cucumber, red onion, mint, and crumbled feta cheese. Pour the lemon-olive oil dressing over the salad and toss gently but thoroughly to ensure all ingredients are evenly coated.
- Chill and Serve: For the best flavor, refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld. Taste and adjust seasoning with more salt or pepper as needed. Serve chilled or at room temperature.
Notes
- You can substitute quinoa with couscous or bulgur for variation.
- For a vegan option, omit the feta cheese or replace it with a plant-based alternative.
- Chickpeas can be roasted beforehand for added crunch and flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Add a pinch of crushed red pepper flakes for a spicy kick.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
