Servings: 3 Total time: 25 min
1/2 cup Quinoa, dry
1 cup Water
1 1/2 cups Chickpeas, drained and rinsed
1 Cucumber, diced
2 oz Pickled Red Onions, diced
1/4 cup Parsley
1/2 cup Mint Leaves
1/2 cup Pistachios, crushed
1/2 cup Feta Cheese, Reduced Fat, crumbled
2 Lemon, juiced
1/4 cup Extra Virgin Olive Oil
1/4 tsp Black Pepper
Cook the quinoa according to the package directions. Set aside to cool.
Meanwhile, prep the other ingredients: Chop the veggies and herbs. Drain and rinse the chickpeas. Crush the pistachios if needed.
In a large mixing bowl, add the cooled quinoa, chickpeas, cucumber, red onion, herbs, and pistachios. Stir well to combine.
Make the dressing by adding olive oil, lemon juice, and black pepper to a jar. Stir, or cover with a lid and shake well to combine.
Dress the salad if you're eating it right away. For meal prep, divide the salad and dressing into portions and dress right before eating.
Leftovers: Refrigerate in an airtight container for up to three days.
Pistachios: Buy pre-chopped pistachios or crush them yourself with a food processor. If you don't have a processor you can place the nuts in a Ziploc bag, cover with a tea towel, and hammer until crushed.
More Vegetables: Add celery, grated carrot, kale, or purple cabbage.