Quinoa Chickpea Salad
Servings: 4 - 6 people
For the Quinoa
- 1 cup (200 grams) uncooked quinoa or about 3 cups cooked quinoa
- 1½ cups (360 grams) water or vegetable broth
- ⅓ teaspoon (⅓ teaspoon) salt
For the Salad
- 1 can (15 ounces) (230 grams) chickpeas or 1½ cups cooked chickpeas
- 2 cups (300 grams) cherry tomatoes halved
- 1½ cup (200 grams) cucumber diced
- ¾ cup (100 grams) corn kernels
- ¾ cup (80 grams) olives halved
- ½ (50 grams) red onion chopped
- ⅓ cup (8 grams) parsley chopped
- 1 ripe (1 medium) avocado diced
- ¾ cup (110 grams) feta cheese diced or crumbled
For the Dressing
- 3 tablespoons (3 tablespoons) extra virgin olive oil add 1 more tablespoon for a richer dressing
- 3 tablespoons (3 tablespoons) lemon juice or apple cider vinegar
- 2 tablespoons (2 tablespoons) mustard American or Dijon
- 1½ tablespoons (1½ tablespoons) maple syrup or honey
- 1 teaspoon (1 teaspoon) salt more or less to taste
- ⅛ teaspoon (⅛ teaspoon) black pepper
- 1 teaspoon (1 teaspoon) dried oregano
- COOK QUINOA: Rinse and drain 1 cup uncooked quinoa, then add it to a pot with 1½ cups water and ⅓ teaspoon salt.Bring to a gentle simmer and cook for about 10 to 15 minutes, or until the quinoa has absorbed all the water. Fluff it up with a fork and set aside.
- MARINADE: To a medium bowl, add 3 tablespoons extra virgin olive oil, 3 tablespoons lemon juice, 2 tablespoons mustard, 1½ tablespoons maple syrup, 1 teaspoon salt, ⅛ teaspoon black pepper, and 1 teaspoon dried oregano.Whisk until well combined.Drain and rinse 1 can (15 ounces) chickpeas and add them to the bowl with the dressing.Stir and let them marinate for a few minutes while you prepare the vegetables.
- CHOP VEGGIES: To a large mixing bowl, add 2 cups cherry tomatoes (halved), 1½ cup cucumber (diced), ¾ cup corn kernels, ¾ cup olives (halved), ½ red onion (chopped), ⅓ cup parsley (chopped), and 1 ripe avocado (diced).Tip: Only add the avocado if you are serving the salad within the next two hours.
- MIX AND SERVE: Add cooked quinoa, ¾ cup feta cheese (diced or crumbled), and the marinated chickpeas to the bowl.Mix until well combined, then taste and adjust for salt and lemon juice.
