Description
A fresh and hearty quinoa salad made with chickpeas, crisp cucumber, fragrant herbs, crunchy pistachios, and creamy feta, tossed with a bright lemon-olive oil dressing.
Ingredients
2 cups cooked quinoa, cooled
1 (15-ounce) can chickpeas, drained and rinsed
1 cup diced English cucumber (about 1 medium cucumber)
3/4 cup finely diced red onion (about 1 small onion)
1/2 cup finely chopped fresh flat-leaf parsley
1/4 cup finely chopped fresh mint leaves
2 tablespoons minced fresh dill
1/2 cup chopped roasted pistachios
1 cup feta cheese crumbles
Salt, to taste
Freshly ground black pepper, to taste
2 tablespoons fresh lemon juice
1/4 cup olive oil
Instructions
- Add the cooked and cooled quinoa, chickpeas, cucumber, red onion, parsley, mint, dill, pistachios, and feta to a large mixing bowl.
- Season lightly with salt and freshly ground black pepper, then gently toss to combine.
- In a small bowl, whisk together the lemon juice, olive oil, salt, and black pepper until emulsified.
- When ready to serve, drizzle the dressing over the salad and toss gently to coat.
- Serve immediately or chilled for best flavor.
Notes
Keep the dressing separate if making ahead.
Block feta crumbled by hand gives the best texture.
Soak diced onion in cold water briefly for a milder flavor.
Add avocado or grilled protein for variation.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4g
- Sodium: 520mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 14g
- Cholesterol: 25mg
