Herbed Quinoa & Chickpea Salad
Ingredients
The salad
-
1
cup
quinoa
-
2
cups
water
-
1
can (15 ounces)
chickpeas
-
1 ½
cups
baby spinach
-
½
cup
fresh flat-leaf parsley
-
½
cup
fresh cilantro
-
⅓
cup
green onion
-
⅓
cup
crumbled feta
-
⅓
cup
toasted pepitas
Lemon-tahini dressing
-
¼
cup
olive oil
-
3 to 4
tablespoons
lemon juice
-
2
tablespoons
tahini
-
1
large clove
garlic
-
½
teaspoon
fine sea salt
-
to taste
freshly ground black pepper
Instructions
- Cook the rinsed quinoa with water in a saucepan until absorbed, then let it rest to fluff.
- Toast the pepitas in a skillet until fragrant, then transfer to a bowl.
- Combine olive oil, lemon juice, tahini, garlic, salt, and pepper in a bowl to make the dressing.
- Once the quinoa is ready, mix it with chickpeas, spinach, parsley, cilantro, green onion, feta, and pepitas in the bowl.
- Drizzle the dressing over the salad and toss to combine.
- Serve immediately or refrigerate for later.
Nutrition Facts (estimated)
Servings
4 side servings
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
10g
Sodium
300mg
Cholesterol
10mg
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