Green Goddess Chickpea and Quinoa Salad

Tender quinoa, plump chickpeas, crunchy Persian cucumbers, and creamy avocado tossed in a vibrant homemade herb-tahini dressing.

• Prep: 15 min
• Total: 15 min
• Servings: 4
• Cuisine: Mediterranean
• Difficulty: Easy

Dietary

• Vegetarian
• Gluten-Free
• Nut-Free
• Egg-Free
• Soy-Free
• Pescatarian
• High-Fiber
• Halal
• Kosher
• Low-Sugar
• Low-Saturated-Fat
• Low-Cholesterol
• Low-Calorie

Tags

• no-cook
• quick
• healthy
• fresh
• tangy
• rich

Ingredients

• 2 can chickpeas (15 oz can, drained and rinsed)
• 2 package pre-cooked quinoa (ready-to-eat)
• 4 mini cucumbers (sliced into thin rounds)
• 1 cup fresh parsley (stems removed)
• 0.5 cup fresh basil (fresh)
• 0.25 cup tahini (stirred)
• 3 tablespoon olive oil (extra virgin)
• 2 tablespoon apple cider vinegar
• 3 tablespoon water (cold)
• 1 teaspoon kosher salt
• 0.25 teaspoon black pepper (freshly ground)
• 2 avocados (medium, diced)
• 0.5 cup feta cheese (crumbled)

Instructions

1. In a blender or food processor, combine 1 cup fresh parsley, 1/2 cup fresh basil, 1/4 cup tahini, 3 tablespoons olive oil, 2 tablespoons apple cider vinegar, 3 tablespoons cold water, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper. Blend for 1 minute until smooth and vibrant green.
2. Gently massage the 2 pouches of pre-cooked quinoa to break up any clumps and empty them into a large mixing bowl.
3. Add the 2 cans of drained chickpeas and sliced mini cucumbers to the bowl with the quinoa.
4. Pour the green herb dressing over the salad and toss thoroughly until all grains and vegetables are evenly coated.
5. Gently fold in the diced avocado and 1/2 cup crumbled feta cheese right before serving to maintain their texture.

Notes

For meal prep, store the diced avocado separately and fold it in just before eating.

Nutrition (per serving)

• Calories: 480
• Protein: 15 g
• Carbohydrates: 54 g
• Fat: 24 g
• Fiber: 13 g
• Sodium: 620 mg
• Saturated Fat: 5 g
• Sugar: 3.5 g
• Cholesterol: 17 mg