Greek Lemon Quinoa Salad with Crispy Chickpeas and Tahini Dressing (Vegan, Easy)

Allergens

None (gluten-free, dairy-free)

Ingredients

• 1 cup uncooked quinoa
• 2 cups water
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 large cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh dill, chopped
• 1 lemon, zested and juiced
• 1/2 cup tahini
• 3 tablespoons olive oil
• 1 garlic clove, minced
• 2 tablespoons water

Instructions

1. Rinse the quinoa in a fine mesh strainer under cold water. In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil, then reduce heat and simmer for 15 minutes or until the quinoa is cooked and fluffy. Remove from heat and let it cool.
2. Preheat oven to 400°F (200°C). Toss the chickpeas with olive oil, salt, and pepper. Spread them on a baking sheet lined with parchment paper and bake for 20 25 minutes or until crispy. Remove from oven and let cool.
3. In a large mixing bowl, combine the cooked quinoa, cucumber, cherry tomatoes, red onion, parsley, and dill. Mix well.
4. In a small bowl, whisk together the lemon zest, lemon juice, tahini, olive oil, garlic, and water until smooth. Pour over the quinoa mixture and toss to combine.
5. Serve the salad topped with crispy chickpeas and enjoy!

Chef’s Insight

To enhance the aroma of this dish, add a pinch of dried oregano to the quinoa while cooking.

Notes

Feel free to adjust the seasoning to your preference.