Crispy Quinoa Cucumber Chickpea Salad

Ingredients

Crispy Quinoa

1 cup cooked quinoa

1 tb olive oil

1/2 tsp salt

Salad

6 persian cucumbers, sliced or chopped according to preference

1/2 red onion, thinly sliced

115 oz can garbanzo beans, drained and rinsed

1/2 cup green olives, pits removed and chopped (I love castlevetrano)

1/2 cup fresh mint, chopped

1/2 cup feta cheese, crumbled

1/2 cup fresh mint, chopped

1/2 cup feta cheese, crumbled

1/4 cup fresh dill, chopped

1/2 cup roasted, salted pistachios, chopped

Creamy Tahini Balsamic Dressing

1/2 cup Olive Oil

1/4 cup tahini

3tb Balsamic Vinegar

1/4 cup lemon juice

2 tb maple syrup

2 cloves garlic

1/2 tsp salt

1/2 tsp black pepper

Directions

Preheat oven to 375F. Add cooked quinoa to a baking sheet and toss with the olive oil and salt. Smooth into an even layer as best as you can. Transfer to the oven and bake for 20 minutes, stirring every 10 minutes, until nice and crunchy. Remove tray from the oven and let cool. Next prepare the dressing. In a blender, add all of the ingredients and blend until smooth. Taste and adjust seasonings as needed. If the dressing is add 1-2 tb water. Set aside. Next, too thick, prepare the salad. In a large bowl, add all of the ingredients. Top with the crispy quinoa. Pour dressing on top. Mix well and serve. ENJOY!