Chickpea Salad with Quinoa, Cucumber, and Tahini Dressing

Instructions

1. 1

   Cook the quinoa

   • Rinse 0.5 cup of quinoa under cold water until the water runs clear.
   • In a saucepan, combine the rinsed quinoa and 1 cup of water. Bring to a boil.
   • Reduce the heat to low, cover, and simmer for about 15 minutes, or until all the water is absorbed.
   • Remove from heat and let it stand, covered, for 5 minutes. Fluff with a fork and set aside to cool.
2. 2

   Cook the chickpeas

   • Pressure cook the soaked chickpeas with 2 cups of water for 4-5 whistles until they are soft but not mushy.
   • Drain the chickpeas and let them cool completely.
3. 3

   Prepare the tahini dressing

   • In a small bowl, whisk together 3 tbsp tahini, 3 tbsp lemon juice, and the minced garlic clove.
   • Add 0.5 tsp cumin powder, 0.25 tsp salt, and 0.25 tsp black pepper. Whisk until combined.
   • Gradually add 3 tbsp of water, whisking continuously, until the dressing is smooth and has a pourable consistency. Adjust water if needed.
4. 4

   Assemble the salad

   • In a large bowl, combine the cooled quinoa, cooked chickpeas, chopped cucumber, tomatoes, and red onion.
   • Pour the tahini dressing over the salad.
   • Add the chopped coriander and mint leaves.
   • Toss gently until everything is well-coated. Serve immediately or chilled.