Quinoa and Chickpea Salad

1. 1
   prep

   Soak and cook the chickpeas.

   1.Soak dried chickpeas in water overnight or for at least 8 hours.

   2.Drain the soaking water and rinse the chickpeas well.

   3.Pressure cook with 2 cups of fresh water for 15-20 minutes until tender but not mushy.

   4.Drain any excess water and let them cool to room temperature.

   TIPCook chickpeas just until tender so they hold their shape in the salad.
2. 2
   boil · ~20 min

   Cook the quinoa.

   1.Rinse quinoa under cold water using a fine mesh colander.

   2.Combine quinoa with 2 cups water in a saucepan and bring to a boil.

   3.Reduce heat to low, cover, and simmer until water is absorbed, about 15 minutes.

   4.Remove from heat and let it sit covered for 5 minutes.

   5.Fluff with a fork and spread on a plate to cool completely.

   TIPRinsing quinoa removes its natural coating called saponin, which can taste bitter.
3. 3
   prep

   Prep the fresh vegetables.

   1.Dice the cucumber into small cubes.

   2.Deseed the tomatoes and chop them into similar-sized pieces.

   3.Finely chop the red onion.

   4.Finely chop the fresh parsley.
4. 4
   mix

   Whisk together the lemon dressing.

   1.In a small bowl, combine lemon juice, olive oil, minced garlic, and cumin powder.

   2.Add salt and black pepper.

   3.Whisk until well combined and slightly emulsified.
5. 5
   mix

   Toss the salad together.

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

   2.Add the cucumber, tomato, red onion, and parsley.

   3.Pour the dressing over the top.

   4.Toss gently until everything is evenly coated.

   TIPLet the salad sit for 10 minutes before serving so the quinoa absorbs the dressing.
6. 6
   serve

   Serve or pack for later.

   Serve immediately at room temperature, or refrigerate for an hour to serve chilled. This salad tastes even better the next day, making it ideal for meal prep.

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