Mediterranean-inspired salad with quinoa, chickpeas, creamy feta, fresh herbs, and toasted nuts. Easy and satisfying.
# What You’ll Need:
→ Grains
01 - 1 cup quinoa or bulgur, uncooked
02 - 2 cups water
→ Legumes
03 - 1 can (15 oz) chickpeas, drained and rinsed
→ Vegetables
04 - 1 large cucumber, diced
05 - ½ small red onion, finely chopped
→ Dairy
06 - ¾ cup (3.5 oz) feta cheese, crumbled
→ Herbs
07 - ½ cup fresh parsley, chopped
08 - ¼ cup fresh mint, chopped
→ Nuts & Seeds
09 - ⅓ cup pistachios or slivered almonds, toasted and roughly chopped
→ Dressing
10 - 3 tbsp extra virgin olive oil
11 - 2 tbsp lemon juice, freshly squeezed
12 - 1 clove garlic, minced
13 - ½ tsp sea salt
14 - ¼ tsp black pepper
# How-To:
01 - Rinse quinoa or bulgur under cold water. In a medium saucepan, combine with water and bring to a boil. Reduce heat, cover, and simmer until tender—approximately 12 minutes for quinoa or 15 minutes for bulgur. Fluff with a fork and set aside to cool.
02 - In a large mixing bowl, add the cooled quinoa or bulgur, chickpeas, diced cucumber, finely chopped red onion, crumbled feta, chopped parsley, chopped mint, and toasted nuts. Mix gently to combine.
03 - In a small bowl, whisk together extra virgin olive oil, freshly squeezed lemon juice, minced garlic, sea salt, and black pepper until emulsified.
04 - Pour the dressing over the salad ingredients and toss gently to ensure even coating.
05 - Adjust seasoning as needed. Serve the salad chilled or at room temperature.
