Ingredients
- 1 cup cooked quinoa
- 1 can chickpeas, garbanzo beans, drained and rinsed
- ½ pound Persian cucumbers or 2 hothouse cucumbers , (if using hothouse, seed the cucumbers first), sliced
- 2 cups cherry tomatoes, halved
- 1 cup finely chopped green onion, white and green parts
- 1 cup chopped fresh Italian flat-leaf parsley leaves
- 1 cup chopped dried mint leaves
- ⅓ cup fresh squeezed lemon juice, (from about 2 large lemons)
- ⅓ cup extra virgin olive oil
- kosher salt and freshly ground black pepper
Side Dish
Mediterranean
Gluten-Free
Method
Craving adding new flavours to your meal routine. Made in late summer with fresh parsley, cherry tomatoes and cucumbers gives this salad loads of flavour to enjoy. Bring the flavours of the Mediterranean to your table!
1. In a large mixing bowl, combine the cooked quinoa, chickpeas, diced Persian cucumbers, halved cherry tomatoes, chopped green onions, parsley, and mint.
2. In a separate small bowl, whisk together the lemon juice and olive oil. Season with kosher salt and freshly ground black pepper to your preference.
3. Drizzle the dressing over the quinoa mixture and toss everything together until evenly coated.
4. Taste and adjust the seasoning with additional kosher salt and black pepper if needed.
Serve immediately or refrigerate for a while to allow the flavours to blend beautifully.
