Quinoa Chickpea Salad

Mediterranean · 30m · 4 servings

Ingredients

• 1 cup (170g) quinoa
• 2 cup vegetable stock
• 1 can chickpeas
• 1 cucumber
• 1 cup cherry tomatoes
• 0.3 cup parsley
• 0.3 cup feta
• 3 tbsp olive oil
• 2 tbsp lemon juice
• ½ tsp salt
• ¼ tsp black pepper

Steps

1. Simmer the quinoa in stock, covered, until tender and the liquid is absorbed. Let cool slightly.
2. Combine the quinoa, chickpeas, cucumber, tomatoes, and parsley in a large bowl.
3. Whisk the olive oil, lemon juice, salt, and pepper and pour over the salad.
4. Toss well and fold in the feta just before serving.

A protein-and-grain bowl that holds up all week. This salad is at its best after an hour in the fridge, once the flavors have had time to settle.