Mediterranean Chickpea and Quinoa Salad with Lemon Dressing

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1 can chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1 medium cucumber, diced
• 1 cup red onion, finely chopped
• 1 cup kalamata olives, sliced
• 1 cup feta cheese, crumbled
• 1 cup fresh parsley, chopped

• 1 cup olive oil
• 2 tablespoons lemon juice, freshly squeezed
• 1 clove garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1 teaspoon black pepper

Method

1. 01
   In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed quinoa, cover, and reduce the heat to low. Simmer for 15 minutes or until the quinoa is cooked and the water is absorbed.
2. 02
   Fluff the quinoa with a fork and set it aside to cool.
3. 03
   In a large bowl, combine the chickpeas, cherry tomatoes, cucumber, red onion, olives, feta cheese, and parsley.
4. 04
   In a small bowl or jar, whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper to make the dressing.
5. 05
   Add the cooled quinoa to the large bowl with the vegetables and mix gently to combine.
6. 06
   Pour the lemon dressing over the salad and toss everything together until well coated.
7. 07
   Let the salad sit for at least 10 minutes before serving to allow the flavors to meld.
8. 08
   Serve the salad chilled or at room temperature, as a side dish or a light meal.