Crispy Quinoa Cucumber Chickpea Salad

29 mins
Serves 6
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Directions

  1. 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.
  2. 2Preheat 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.
  3. 3Preheat 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.
  4. 4Prepare 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.
  5. 5Prepare 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.
  6. 6Prepare 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.
  7. 7Prepare the salad: In a large bowl, combine sliced cucumbers, red onion, chickpeas, green olives, mint, feta cheese, dill, and pistachios.
  8. 8Prepare the salad: In a large bowl, combine sliced cucumbers, red onion, chickpeas, green olives, mint, feta cheese, dill, and pistachios.
  9. 9Prepare the salad: In a large bowl, combine sliced cucumbers, red onion, chickpeas, green olives, mint, feta cheese, dill, and pistachios.
  10. 10Top with crispy quinoa and pour dressing over the salad.
  11. 11Top with crispy quinoa and pour dressing over the salad.
  12. 12Top with crispy quinoa and pour dressing over the salad.
  13. 13Mix well and serve.
  14. 14Mix well and serve.
  15. 15Mix well and serve.

Ingredients

  • 0.5 cup Olive Oil
  • 0.5 cup Olive Oil
  • 0.5 cup Olive Oil
  • 0.25 cup tahini
  • 0.25 cup tahini
  • 0.25 cup tahini
  • 3 tb Balsamic Vinegar
  • 3 tb Balsamic Vinegar
  • 3 tb Balsamic Vinegar
  • 0.25 cup lemon juice
  • 0.25 cup lemon juice
  • 0.25 cup lemon juice
  • 2 tb maple syrup
  • 2 tb maple syrup
  • 2 tb maple syrup
  • 2 cloves garlic
  • 2 cloves garlic
  • 2 cloves garlic
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp black pepper
  • 0.5 tsp black pepper
  • 1 cup cooked quinoa
  • 1 cup cooked quinoa
  • 1 cup cooked quinoa
  • 1 tb olive oil
  • 1 tb olive oil
  • 1 tb olive oil
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 6 persian cucumbers
  • 6 persian cucumbers
  • 6 persian cucumbers
  • 0.5 red onion
  • 0.5 red onion
  • 0.5 red onion
  • 1 15 oz can garbanzo beans
  • 1 15 oz can garbanzo beans
  • 1 15 oz can garbanzo beans
  • 0.5 cup green olives
  • 0.5 cup green olives
  • 0.5 cup green olives
  • 0.5 cup fresh mint
  • 0.5 cup fresh mint
  • 0.5 cup fresh mint
  • 0.5 cup feta cheese
  • 0.5 cup feta cheese
  • 0.5 cup feta cheese
  • 0.25 cup fresh dill
  • 0.25 cup fresh dill
  • 0.25 cup fresh dill
  • 0.5 cup roasted, salted pistachios
  • 0.5 cup roasted, salted pistachios
  • 0.5 cup roasted, salted pistachios

Equipment

baking sheetblender