Herbed Quinoa & Chickpea Salad with Lemon-Tahini Dressing

Serves: 4 Save

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