Zesty Quinoa & Chickpea Salad

Ingredients

• 1½ cups cooked quinoa (see note below)

• 1 can chickpeas, rinsed and drained

• ½ cucumber, finely diced

• ½ medium red onion, finely diced

• ⅓ cup sheep or goat feta (or more to your liking)

• 1 cup lightly packed fresh parsley, finely chopped

*** Make sure to rinse and drain your quinoa thoroughly before cooking to help remove the naturally occurring saponins that can give it a bitter taste. I also recommend soaking your quinoa before cooking. Simply cover it with water and place it in the fridge for 8–24 hours, then thoroughly rinse and drain before cooking. NOTE: soaking quinoa shortens the cooking time —- cook soaked quinoa for around 12-13 minutes instead of 15.

Dressing

I used tablespoon measurements, but you can use any measurement as long as you follow the ratio.

• 3 parts cold-pressed extra virgin olive oil

• 2 parts Dijon mustard

• 1 part red wine vinegar

• 1 part raw honey

Directions

Mix the dressing ingredients together in a large mixing bowl until well combined.

Add the quinoa, chickpeas, cucumber, red onion, feta and parsley. Toss everything together until evenly coated in the dressing.

To Finish

Squeeze the juice of ½ a lemon over the salad to brighten everything up, then add a few pinches of high-quality sea salt to bring out the flavours.

Toss once more, taste and adjust as needed. Enjoy!