Description
A fresh, protein-packed salad made with quinoa, chickpeas, cucumbers, feta, pistachios, and fresh herbs, tossed in a light lemon-olive oil dressing.
Ingredients
Scale
- 1 cup quinoa, uncooked (or 2 cups cooked)
- 2 cups vegetable or chicken stock (for cooking quinoa)
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 English cucumber, diced
- ½ small red onion, finely chopped
- ½ cup fresh parsley, chopped
- ½ cup fresh mint, chopped
- ½ cup roasted pistachios, chopped
- 1 cup crumbled feta cheese
- For the Dressing:
- ¼ cup fresh lemon juice
- ¼ cup extra virgin olive oil
- 1 teaspoon honey (optional)
- Salt and pepper to taste
Instructions
- Cook the quinoa: Rinse and cook quinoa in vegetable stock for 12-15 minutes. Let cool.
- Chop ingredients: Dice cucumbers, red onion, and herbs. Chop pistachios and crumble feta.
- Make the dressing: Whisk together lemon juice, olive oil, honey, salt, and pepper.
- Assemble the salad: Combine quinoa, chickpeas, cucumbers, red onion, pistachios, parsley, mint, and feta in a bowl.
- Dress and serve: Drizzle with dressing, toss gently, and enjoy!
Notes
- Store in an airtight container in the fridge for up to 4-5 days.
- Swap feta for vegan cheese to make it dairy-free.
- Add grilled chicken or tofu for extra protein.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Tossed
- Cuisine: Mediterranean