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mediterranean quinoa salad with roasted chickpeas

Mediterranean quinoa salad with roasted chickpeas

  • Total Time: 1 hour
  • Yield: 4 servings

Ingredients

  • 1 cup dry quinoa
  • 2 cups water
  • 1/2 teaspoon salt
  • 1 Tablespoon extra virgin olive oil
  • 1, 15oz can chickpeas, drained and rinsed
  • 1 cup chopped cucumbers
  • 1 cup chopped tomatoes
  • 1/2 cup chopped kalamata olives
  • 1/4 cup sliced green onions
  • 1/4 cup crumbled feta cheese
  • For the Vinaigrette
  • 3 Tablespoons freshly squeezed lime juice
  • 2 Tablespoons extra virgin olive oil
  • 1 teaspoon dijon mustard
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon black pepper

Instructions

  • In a medium saucepan, add quinoa, water, and salt
  • Cook according to package directions or bring to a boil, turn down heat to simmer, simmer for 12 minutes, remove from heat and allow to rest for 15 minutes
  • Add 1 Tablespoon olive oil to the quinoa and fluff with a fork, set aside until ready to use
  • Preheat oven to 400°
  • Place rinsed chickpeas on a small baking sheet and roast for 15 minutes (this is a dry roast)
  • Remove from oven and set aside until ready to assemble salad
  • Add all vinaigrette ingredients into a small jar and shake to combine
  • In a serving bowl, add quinoa and assemble ingredients on the top – chickpeas, cucumbers, tomatoes, olives
  • Sprinkle with green onions and feta cheese
  • Drizzle with vinaigrette
  • Author: Sarah
  • Prep Time: 15
  • Cook Time: 45

Find it online: https://sarahpflugradt.com/2020/04/mediterranean-quinoa-salad-with-roasted-chickpeas-and-lime-vinaigrette/