Lemony Quinoa and Chickpea Mediterranean Salad

Tara Teaspoon Inc.

Ingredients

For the quinoa and chickpeas: In a medium saucepan, cook the quinoa and 1/2 teaspoon of kosher salt with 1 cup of water by bringing the mixture to a boil, then covering and reducing heat to low. Cook for 12 to 14 minutes until water is absorbed and remove lid to let cool.
Combine the chickpeas and cooked quinoa in a medium mixing bowl.
In a small bowl, stir together the oregano, garlic powder, black pepper, remaining 1/2 teaspoon of kosher salt, cumin, and lemon zest. Add the mixture to the quinoa with oil and stir to combine. Stir in parsley and set aside.
For the dressing: In a medium bowl or blender, combine the lemon juice, honey, garlic powder, salt, oregano, and oil. Whisk until combined well, or pulse to blend. Stir in chopped pistachios and set aside.
For the salad: Assemble the salad on a platter or in a bowl with the lettuce, tomatoes, red onion, carrots, cucumbers, olives, and feta. Top with the quinoa and chickpea mixture. Add lemon wedges for squeezing and garnish with extra parsley leaves and pistachios, if desired. Drizzle with dressing before serving.

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Wonderful® Seedless Lemons