
Herbed Quinoa & Chickpea Salad with Lemon-Tahini Dressing
Ingredients (15)
- 1 cup quinoa, rinsed in a fine-mesh colander
- 2 cups water
- 1 can (15 ounces) chickpeas, rinsed and drained, or 1 1/2 cups cooked chickpeas
- 1 1/2 cups roughly chopped baby spinach
- 1/2 cup chopped fresh flat-leaf parsley
- 1/2 cup chopped fresh cilantro (or additional parsley)
- 1/3 cup chopped green onion (green parts only)
- 1/3 cup crumbled feta
- 1/3 cup toasted pepitas (hulled pumpkin seeds)
- 1/4 cup olive oil
- 3 to 4 tablespoons lemon juice, to taste
- 2 tablespoons tahini
- 1 large clove garlic, pressed or minced
- 1/2 teaspoon fine sea salt
- Freshly ground black pepper, to taste
Directions
Learn how to make this recipe at Cookie and Kate