Description
A vibrant and nutritious Herbed Quinoa & Chickpea Salad with Lemon, featuring a refreshing mix of quinoa, chickpeas, baby spinach, fresh herbs, feta, and toasted pepitas, all tossed in a zesty lemon-tahini dressing. Perfect as a light lunch or a wholesome side dish, this salad offers a delightful blend of textures and flavors with a Mediterranean-inspired twist.
Ingredients
Scale
Salad
- 1 cup quinoa, rinsed in a fine-mesh colander
- 2 cups water
- 1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
- 1 ½ cups roughly chopped baby spinach
- ½ cup chopped fresh flat-leaf parsley
- ½ cup chopped fresh cilantro (or additional parsley)
- â…“ cup chopped green onion (green parts only)
- â…“ cup crumbled feta
- â…“ cup toasted pepitas (hulled pumpkin seeds)
Dressing
- ¼ cup olive oil
- 3 to 4 tablespoons lemon juice, to taste
- 2 tablespoons tahini
- 1 large clove garlic, pressed or minced
- ½ teaspoon fine sea salt
- Freshly ground black pepper, to taste
Instructions
- Cook the Quinoa: Combine the rinsed quinoa and water in a medium saucepan. Bring to a boil over medium-high heat, then reduce to a gentle simmer. Cook until the quinoa absorbs all the water, about 15 minutes, adjusting heat as needed. Remove from heat, cover, and let it rest for 5 minutes to fluff up.
- Toast the Pepitas: While the quinoa cooks, heat a small skillet over medium heat. Toast the pepitas, stirring frequently, until fragrant and popping sounds are heard, about 5 minutes. Transfer to a large serving bowl and let cool.
- Prepare the Dressing: In a small bowl, whisk together olive oil, 3 tablespoons lemon juice, tahini, garlic, salt, and freshly ground pepper. Taste and adjust by adding up to 1 more tablespoon lemon juice or more pepper to achieve a zesty flavor.
- Assemble the Salad: Add the cooked quinoa to the bowl with pepitas. Mix in chickpeas, spinach, parsley, cilantro, green onions, and crumbled feta. Drizzle the dressing over the salad and toss gently to combine.
- Serve or Store: Serve immediately for a fresh taste, or let cool completely, cover, and refrigerate. The salad keeps well for up to 3 days.
Notes
- Quinoa can be rinsed before cooking to remove any bitterness.
- Use fresh lemon juice for the best flavor in the dressing.
- To keep the pepitas crunchy, toast just before serving or store separately.
- This salad can be made vegan by omitting the feta or substituting with a plant-based alternative.
- Make sure to fluff the quinoa properly after cooking to avoid a clumpy texture.
- Leftover salad keeps well refrigerated for up to 3 days, making it great for meal prep.
