Ingredients
Scale
- 2 cups chicken or vegetable stock
- 1 cup dry quinoa
- 15 oz can chickpeas, drained and rinsed
- 1 English cucumber, chopped
- ½ small red onion, minced
- ½ cup packed fresh parsley, finely chopped
- ½ cup loosely packed fresh mint leaves, finely chopped
- ½ cup roasted salted pistachios, chopped
- 1 cup crumbled feta cheese (about 4 oz)
- Salt and pepper, to taste
For the Lemon Dressing
- ¼ cup fresh lemon juice
- ¼ cup extra virgin olive oil
- 1 teaspoon honey
- Salt and pepper, to taste
Instructions
- Cook the Quinoa: Bring chicken or vegetable stock to a boil in a small pot. Add the quinoa, reduce heat to low, cover, and let simmer until the liquid is absorbed, about 12-15 minutes. Fluff with a fork and allow it to cool completely before using.
- Prepare the Ingredients: While the quinoa cools, drain and rinse the chickpeas, dice the cucumber, mince the red onion, and chop the parsley and mint. Crush the pistachios and crumble the feta cheese if necessary.
- Make the Dressing: In a small bowl or jar, whisk together fresh lemon juice, extra virgin olive oil, honey, salt, and pepper. Taste and adjust seasoning as needed.
- Assemble the Salad: In a large mixing bowl, combine the cooled quinoa, chickpeas, cucumber, red onion, herbs, pistachios, and feta cheese. Drizzle with the lemon dressing and toss everything together until well combined.
- Serve or Store: Enjoy immediately or refrigerate in an airtight container for up to 4-5 days. If preparing in advance, store the dressing separately and mix it in just before serving for maximum freshness.
Notes
- Use pre-rinsed quinoa to save time and avoid bitterness.
- For a dairy-free version, substitute feta with a vegan alternative or omit it entirely.
- To make this salad heartier, add grilled chicken, salmon, or avocado.
- If raw red onion is too strong, soak it in cold water for 10 minutes before adding.
- For extra crunch, try swapping pistachios with almonds, sunflower seeds, or walnuts.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 363 kcal
- Sugar: 5g
- Sodium: 602mg
- Fat: 23g
- Saturated Fat: 5g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 17mg