Quinoa Chickpea Salad Oil-Free

• portions: 6 servings
• temps total: 20 minutes

Ingrédients

3/4 cup Quinoa (uncooked)

2 tbsp minced Red Onion

3 Persian Cucumbers, diced (or 1/2 English cucumber)

1/4 cup fresh Parsley (chopped)

1/4 cup fresh Mint (chopped)

1/2 cup roasted pistachios (chopped)

1 15-ounce can Chickpeas (drained and rinsed)

1/4 cup lemon juice (fresh or jarred)

1 tsp salt

1/4 tsp ground black pepper

32 oz Dairy-Free Feta cheese crumbles (optional -- about 1/2 cup)

Instructions

To Cook the Quinoa: Place the quinoa in a small pot with 1 3/4 cup water. Cover with a lid. Bring to a boil on high then reduce to simmer on low. Let simmer until quinoa "pops" open and is done, about 12 minutes. Remove from heat, fluff, and let coolFor faster cooling, transfer the quinoa to a large metal bowl and place in the refrigerator.

While the quinoa cooks, prepare the remaining salad ingredients: mince the red onion, chop the cucumbers, chop the parsley, mint, and pistachios. Place everything in a medium bowl. Add the chickpeas, lemon, salt, pepper, and cheese (if using)

When the quinoa has cooled (it should be cool to the touch), combine with all of the other salad ingredients. Stir well then taste to adjust seasoning. Enjoy immediately!

Nutrition

• Calories: 216 kcal