Lemony Quinoa & Chickpea Salad
This salad comes together quickly and easily, with only a bit of chopping, a little stirring, and a handful of ingredients. Having this simple salad in my fridge at a moment's notice has been a godsend for me lately!
Ingredients
- 1/2 cup uncooked quinoa (rinsed with cold water (about 1 1/2 cups cooked))
- 1 15-ounce can chickpeas (a.k.a. garbanzo beans) (about 1 1/2 cups cooked), drained and rinsed
- About 6 scallions (sliced (about 1/2 cup))
- 1/4 cup chopped fresh dill (1 generous handful)
- 1/4 cup extra virgin olive oil
- 1/4 cup freshly squeezed lemon juice (from about 2 medium lemons)
- 1 teaspoon Dijon mustard
- 1/2 teaspoon kosher salt + more to taste
Directions
- 1
Cook the quinoa. Rinse quinoa under cold water and drain. Place in a small pot on the stove and add 3/4 cup water. Bring to a boil. Reduce heat to a simmer and cover. Cook about 15 minutes, just until tender and translucent, with the white tail removed from the seed. Remove from heat and pour into a large bowl. Stir and spread a bit to let cool some (but it does not need to cool completely).
- 2
Add the chickpeas, scallions, and dill. Stir gently to combine.
- 3
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, and 1/2 teaspoon salt until combined. Pour over the quinoa mixture. Stir to combine.
- 4
Taste and add more salt if desired. Flavors will develop more after the salad chills.
- 5
Cover and refrigerate until it's time to eat. Best flavor is achieved after about 24 hours but it's still delicious right after mixing! Keeps about 4 days in the fridge.