Crispy Quinoa Cucumber Chickpea Salad
Directions
- 1Preheat oven to 375F. Add cooked quinoa to a baking sheet and toss with olive oil and salt. Spread into an even layer. Bake for 20 minutes, stirring every 10 minutes, until crunchy. Let cool.
- 2Prepare the dressing: In a blender, combine olive oil, tahini, balsamic vinegar, lemon juice, maple syrup, garlic, salt, and pepper. Blend until smooth. Adjust seasonings. If too thick, add 1-2tb water. Set aside.
- 3Prepare the salad: In a large bowl, combine sliced cucumbers, red onion, chickpeas, green olives, mint, feta cheese, dill, and pistachios.
- 4Top with crispy quinoa and pour dressing over the salad.
- 5Mix well and serve.
Ingredients
- 0.5 cup Olive Oil
- 0.25 cup tahini
- 3 tb Balsamic Vinegar
- 0.25 cup lemon juice
- 2 tb maple syrup
- 2 cloves garlic
- 0.5 tsp salt
- 0.5 tsp black pepper
- 1 cup cooked quinoa
- 1 tb olive oil
- 0.5 tsp salt
- 6 persian cucumbers
- 0.5 red onion
- 1 15 oz can garbanzo beans
- 0.5 cup green olives
- 0.5 cup fresh mint
- 0.5 cup feta cheese
- 0.25 cup fresh dill
- 0.5 cup roasted, salted pistachios
Equipment
baking sheetblender
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