Quinoa Salad with Chickpeas and Lemon Tahini Dressing
This Quinoa Salad with Chickpeas and Lemon Tahini Dressing is a refreshing and nutritious dish. The quinoa is combined with protein-rich chickpeas, fresh vegetables, and a flavorful lemon tahini dressing. It's a perfect side dish or light main course for any occasion.
Equipment
- Medium saucepan for cooking quinoa
- Large bowl for mixing salad
- Small bowl for making dressing
- Whisk for mixing dressing
- Serving plates or bowls
- Lemon wedges for serving
Ingredients
- 1 cup quinoa
- 1 can 15 oz chickpeas, drained and rinsed
- 1 cucumber diced
- 1 bell pepper diced
- 1/2 red onion finely chopped
- 1/4 cup fresh parsley chopped
- 1/4 cup fresh mint chopped
- Salt and pepper to taste
- Lemon wedges for serving
- For the Lemon Tahini Dressing:
- 1/4 cup tahini
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 cloves garlic minced
- 1 teaspoon honey
- Salt and pepper to taste
- Water as needed to thin dressing
Instructions
- Rinse the quinoa under cold water in a fine-mesh sieve. In a medium saucepan, combine the quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is tender and the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and let it cool.
- In a large bowl, combine the cooked quinoa, chickpeas, cucumber, bell pepper, red onion, parsley, and mint. Season with salt and pepper to taste.
- In a small bowl, whisk together the tahini, olive oil, lemon juice, garlic, honey, salt, and pepper. Add water, a tablespoon at a time, until the dressing reaches your desired consistency.
- Pour the dressing over the quinoa salad and toss to combine.
- Serve the salad with lemon wedges on the side.
Notes
- You can add other vegetables or herbs of your choice to the salad.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.