Description
This vibrant, protein-rich quinoa chickpea salad is tossed with fresh herbs, creamy feta, crunchy pistachios, and a zesty lemon dressing. It’s perfect for healthy meal prep, quick lunches, or light dinners.
Ingredients
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2 cups chicken or vegetable stock
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1 cup dry quinoa (pre-rinsed)
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1 (15 oz) can chickpeas, drained and rinsed
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1 English cucumber, chopped
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½ small red onion, minced
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½ cup fresh parsley, finely chopped
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½ cup fresh mint leaves, finely chopped
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½ cup roasted salted pistachios, chopped
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1 cup crumbled feta cheese
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Salt and pepper, to taste
For the Lemon Dressing (optional):
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¼ cup lemon juice
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¼ cup extra virgin olive oil
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Drizzle of honey
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Salt and pepper, to taste
Instructions
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Cook quinoa in stock, simmering for 12–15 minutes. Fluff and let cool.
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In a large bowl, mix quinoa, chickpeas, cucumber, red onion, parsley, mint, pistachios, and feta.
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Whisk together lemon juice, olive oil, honey, salt, and pepper.
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Pour dressing over salad, toss, and serve. Chill if desired.
Notes
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Chill quinoa before mixing to preserve herb freshness.
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Make ahead for better flavor the next day.
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Store in the fridge for up to 5 days.
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Dressing can be stored separately and added before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad, Meal Prep
- Method: Simmer, Mix
- Cuisine: Mediterranean-inspired