This quinoa chickpea salad is a delightful Mediterranean side dish or green salad topper. With plenty of olive oil, lemon, and parsley, it's fresh and bright, but uses minimal ingredients. Makes 4 cups
In a medium saucepan cook quinoa and ½ teaspoon kosher salt with 1¼ cup water by bringing mixture to a boil, then cover and reduce heat to low. Cook for 12 to 14 minutes until water is absorbed and remove lid to let cool. You will have about 2 cups cooked quinoa.
Combine chickpeas and cooked quinoa in a medium mixing bowl.
In a small bowl stir together oregano, garlic powder, black pepper, remaining ½ teaspoon kosher salt, cumin, and lemon zest. Add mixture to quinoa with oil and lemon juice, and stir to combine. Stir in parsley.
Serve warm, room temperature, or cold, with extra parsley for garnish if desired.
Notes
Nutritional estimates based on 4 servings.See blog post for serving suggestions. •This is a great addition to a green salad.