Quinoa and Chickpea Salad

Dr. Rebecca Tocher-Richmond, ND

This recipe checks all the boxes for the perfect recipe in my book.  You can make it ahead, leftovers are delicious, it’s a great side dish for BBQ season but can also be a full meal, it’s vegetarian and gluten free!  I’ve made this for family and friends more times than I can count and I always get asked for the recipe.  So here it is!

1 cup Quinoa
4 green onions, chopped
4 tomatoes, finely chopped
1 bunch fresh parsley, finely chopped
½ cup fresh mint, finely chopped
½ green pepper, chopped
½ English cucumber, finely chopped
2 cups feta cheese (1 cup may be plenty)
1 can chickpeas, rinsed and drained
2 carrots, grated
½ cup fresh lemon juice
½ cup olive oil
2 tsp garlic, minced
salt and pepper

Cook 1 cup quinoa in 2 cups water until water is absorbed and grains are soft.  Fluff with a fork.

Add remaining salad ingredients and half the lemon juice to quinoa in a large bowl.

Combine olive oil, the rest of the lemon juice, garlic, salt and pepper in a jar with a tight fitting lid and shake to blend.  Pour over salad and toss until well mixed.