Herbed Quinoa and Chickpea Salad

1. 1
   prep · ~70 min

   Soak and cook the chickpeas.

   Rinse the dried chickpeas and soak them in plenty of water overnight. Drain, then add to a saucepan with 3 cups fresh water and a pinch of salt. Bring to a boil, reduce heat, and simmer until tender, about 60-70 minutes. Drain and let cool.

2. 2
   boil · ~15 min

   Cook the quinoa.

   Rinse quinoa under cold water. Bring 1.5 cups water to a boil in a saucepan, add a pinch of salt and the quinoa. Reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat, fluff with a fork, and let cool completely.

3. 3
   mix · ~1 min

   Make the lemon-herb dressing.

   In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, and black pepper until well combined.

4. 4
   mix · ~2 min

   Combine all salad ingredients.

   1.In a large mixing bowl, add the cooled quinoa and chickpeas.

   2.Add diced cucumber, halved cherry tomatoes, and diced red onion.

   3.Pour the lemon-herb dressing over the mixture.

   4.Add fresh parsley and mint, then toss everything gently until evenly coated.
5. 5
   rest · ~10 min

   Let the salad rest before serving.

   Let the salad sit at room temperature for 10 minutes so the flavors meld together. Taste and adjust seasoning if needed.

   TIPThis salad tastes even better after chilling for 30 minutes — perfect for make-ahead lunches.

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