Chickpea-Quinoa Salad With Cucumber, Apple, and Lemon-Herb Vinaigrette Recipe


Chickpea-Quinoa Salad

Chelsea Kyle. Prop styling by Amy Elise Wilson for Laird and Good Company. Food styling by Pearl Jones for Ashley Klinger & Co. 

Makes 3 Servings

  • 1cup uncooked quinoa
  • 1 15.5-oz. can chickpeas, rinsed and drained
  • ½ large English cucumber, halved lengthwise and thinly sliced (about 1½ cups of slices)
  • 1 large Honeycrisp apple (or similar sweet-tart variety), cored, sliced, slices halved crosswise
  • 3tablespoons olive oil
  • 3tablespoons chopped fresh parsley
  • 2tablespoons chopped fresh mint
  • 2tablespoons lemon juice
  • 1tablespoon honey
  • Salt and pepper, to taste
  1. Cook quinoa according to package directions, then set it aside to cool slightly.

  2. In a large mixing bowl, combine chickpeas, cucumber, and apple.

  3. In a small mixing bowl, whisk together olive oil, parsley, mint, lemon juice, honey, and some salt and pepper.

  4. Pour dressing over salad mixture, then add quinoa and toss everything together to coat.

  5. Eat immediately, or store in fridge and eat cold.


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