Serves 1
Directions
- 1Add cooked quinoa to a bowl.
- 2Add one can of drained chickpeas.
- 3Add one cup of roasted pistachios.
- 4Add a cup and a quarter of diced cucumbers.
- 5Add a half cup of red onion.
- 6Add three-quarters of a cup of chopped mint.
- 7Add three-quarters of a cup of chopped parsley.
- 8Add one diced red pepper.
- 9Add three-quarters of a cup of feta.
- 10Squeeze in two lemons.
- 11Add a quarter cup of olive oil.
- 12Add a little bit of salt.
- 13Add a little bit of pepper.
- 14Mix all the ingredients together.
Ingredients
- 2 cups cooked quinoa
- 1 can chickpeas, drained
- 1 cup roasted pistachios
- 1.25 cups diced cucumbers
- 0.5 cup red onion
- 0.75 cup chopped mint
- 0.75 cup chopped parsley
- 1 red pepper, diced
- 0.75 cup feta
- 2 lemons, squeezed
- 0.25 cup olive oil
- salt
- pepper
Equipment
bowl
Tips
- This salad is great for meal prep and can last until Thursday if made on a Sunday.
- Fresh, bright, and herby taste
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