Ingredients
Method
Cook the Quinoa:
- In a medium saucepan, bring the water or vegetable broth to a boil.
- Add the rinsed quinoa, reduce heat to low, cover, and simmer for about 15 minutes or until all the liquid is absorbed and the quinoa is tender.
- Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and let it cool to room temperature.
Roast the Chickpeas:
- Preheat your oven to 400°F (200°C).
- Rinse and drain a can of chickpeas (about 1.5 cups). Pat them dry with a clean towel.
- Toss the chickpeas with 1-2 tablespoons of olive oil, salt, pepper, and any other desired spices (like paprika, cumin, or garlic powder).
- Spread the chickpeas in a single layer on a baking sheet and roast for 20-30 minutes, shaking the pan halfway through, until they are golden and crispy. Let them cool.
Prepare the Vegetables:
- While the quinoa and chickpeas are cooling, prepare the vegetables.
- Halve the cherry tomatoes, dice the cucumber and red bell pepper then chop the red onion and parsley.
- Pit and halve the Kalamata olives.
Make the Dressing:
- In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper until well combined.
Assemble the Salad:
- In a large bowl, combine the cooled quinoa, cherry tomatoes, cucumber, red bell pepper, red onion, olives, feta cheese and parsley.
- Add the roasted chickpeas to the salad.
- Pour the dressing over the salad and toss gently to coat all the ingredients evenly.
Serve:
- Taste and adjust seasoning if needed. Add more salt, pepper, or lemon juice to your preference.
- Can be served immediately or refrigerate for an hour to let the flavors meld together.
Enjoy your Mediterranean quinoa salad with roasted chickpeas.