Lemony Quinoa and Chickpea Mediterranean Salad

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Appetizers

Lemony Quinoa and Chickpea Mediterranean Salad

This simple but impressive composed salad makes for a delightful centerpiece salad, an easy lunch, or a great addition to your party buffet. Pantry spices and Wonderful Seedless Lemons add a tart brightness to the quinoa and dressing.

Prep Time:

Cook Time:

N/A

Total Time:

1 hour

Difficulty:

N/A

Serves:

Yield:

N/A

Ingredients

Quinoa and Chickpeas:

1/2 cup quinoa
1 teaspoon kosher salt, divided
1 15-oz. can chickpeas, drained and rinsed
1 teaspoon dried oregano
1 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/8 teaspoon ground cumin
2 teaspoons Wonderful Seedless Lemon zest
1 tablespoon avocado or olive oil
2 tablespoons flat-leaf parsley, chopped

Wonderful Seedless Lemon Pistachio Dressing:

1/4 cup Wonderful Seedless Lemon juice
1 tablespoon honey
1/4 teaspoon garlic powder
1/4 teaspoon kosher salt
3/4 teaspoon dried oregano
1/4 cup avocado or olive oil
1/3 cup Wonderful Pistachios No Shells Lightly Salted, chopped

Salad:

5 cups baby romaine and green leaf lettuce
3/4 cup cherry tomatoes
1/2 small red onion, sliced
2 small carrots, peeled and shaved (or grated)
2 Persian cucumbers, cut into half-moons
1/2 cup green olives, sliced
5 oz. feta, cubed
Wonderful Seedless Lemon wedges, for garnish

Instructions

For the quinoa and chickpeas: In a medium saucepan, cook the quinoa and 1/2 teaspoon of kosher salt with 1 cup of water by bringing the mixture to a boil, then covering and reducing heat to low. Cook for 12 to 14 minutes until water is absorbed and remove lid to let cool.
Combine the chickpeas and cooked quinoa in a medium mixing bowl.
In a small bowl, stir together the oregano, garlic powder, black pepper, remaining 1/2 teaspoon of kosher salt, cumin, and lemon zest. Add the mixture to the quinoa with oil and stir to combine. Stir in parsley and set aside.
For the dressing: In a medium bowl or blender, combine the lemon juice, honey, garlic powder, salt, oregano, and oil. Whisk until combined well, or pulse to blend. Stir in chopped pistachios and set aside.
For the salad: Assemble the salad on a platter or in a bowl with the lettuce, tomatoes, red onion, carrots, cucumbers, olives, and feta. Top with the quinoa and chickpea mixture. Add lemon wedges for squeezing and garnish with extra parsley leaves and pistachios, if desired. Drizzle with dressing before serving.

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