"This delicious salad just might be the perfect make-ahead picnic dish or packable desk lunch! (We like toting ours in adorable mason jars for ultimate portability). The traditional vegetarian Middle Eastern salad gets a delicious-yet-healthy makeover with protein packed quinoa and chickpeas in the mix."
Julie Hartigan
Ingredients
1 cup quinoa
1 3/4 cups water
1 1/2 teaspoon kosher salt, divided
3 Tablespoons extra virgin olive oil
2 Tablespoons lemon juice
2 teaspoons lemon zest
1/8 teaspoon pepper
1 15 oz can chick peas, rinsed and drained
1 cup halved grape tomatoes
1 cup cucumber, seeded, diced
2/3 cup minced red onion
1/3 cup chopped fresh mint
1/4 cup chopped fresh parsley
6 Tablespoons crumbled feta cheese
Optional: lemon wedges for serving
Instructions
Combine quinoa, water, and 1/4 teaspoon salt in a small saucepan. Bring to a boil, cover, and simmer for 15 minutes or until quinoa is tender and water is absorbed.
Place quinoa in a large bowl, fluff with a fork, and let cool. Whisk together olive oil, lemon juice, lemon zest, remaining 1 1/4 teaspoon salt, and pepper. Pour over quinoa and toss to combine. Fold in chick peas, tomatoes, cucumber, onion, mint, and parsley.
Serve garnished with feta cheese and a lemon wedge.