# Crispy Quinoa Cucumber Chickpea Salad

This recipe is for a loaded cucumber chickpea salad topped with crispy quinoa and a creamy balsamic dressing.

- Servings: 6 servings
- Total time: 29 min
- Cuisine: Greek
- Category: Salad
- Language: en

## 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

## Instructions

1. Preheat 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. Prepare 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.
3. Prepare the salad: In a large bowl, combine sliced cucumbers, red onion, chickpeas, green olives, mint, feta cheese, dill, and pistachios.
4. Top with crispy quinoa and pour dressing over the salad.
5. Mix well and serve.

## Equipment

- baking sheet
- blender

## Source

- Original video: https://www.instagram.com/reel/DFHYnf2JFbv/?igsh=bXE0N21rNHlvcmFq
- Recipe page: https://www.cliprecipe.com/recipe/abffa865-462e-4ca6-a18c-204f48fdcc45
- Extracted: 2025-01-26

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt