Chickpea and Quinoa Salad

Let's make something lovely.

1. 01

   Cooking Quinoa:

2. 02

   Begin by thoroughly rinsing the quinoa under cold water until the water runs clear.

3. 03

   Place the quinoa and vegetable broth in a medium saucepan. Bring to a boil over medium heat.

4. 04

   Once boiling, reduce the heat to low, cover, and let it simmer until the liquid is absorbed and the quinoa is tender, about 15 minutes. Fluff with a fork and set aside to cool.

5. 05

   Making the Dressing:

6. 06

   In a small bowl, combine lemon juice, olive oil, minced garlic, salt, and ground black pepper. Whisk vigorously until the dressing is well combined and emulsified.

7. 07

   Preparing Vegetables:

8. 08

   While the quinoa is cooking, chop the red bell pepper, green onions, and red onion. Halve the cherry tomatoes, and slice the black olives.

9. 09

   Rinse and drain the chickpeas, and set all these ingredients aside.

10. 10

    Combining Salad Ingredients:

11. 11

    In a large salad bowl, mix the cooled quinoa with the diced red bell pepper, green onions, red onion, cherry tomatoes, black olives, and chickpeas. Toss gently to combine.

12. 12

    Adding Dressing and Cheese:

13. 13

    Pour the prepared dressing over the quinoa and vegetable mixture. Toss until all the ingredients are well coated with the dressing.

14. 14

    Fold in the crumbled feta cheese and chopped parsley gently, ensuring even distribution.

15. 15

    Final Touches:

16. 16

    Taste the salad and adjust seasoning if needed by adding more salt or pepper.

17. 17

    For best flavor, cover the salad and refrigerate for about 30 minutes to allow the flavors to meld together.