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Ingredients
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- Dressing:
- 2 teaspoons lemon zest
- ½ cup fresh lemon juice
- ⅓ cup extra-virgin olive oil
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- ¾ teaspoon fine salt
- ⅛ teaspoon black pepper
- Salad:
- 2 cups cooked quinoa
- 2 cups shredded or chopped cooked chicken
- 1 (15-oz) can chickpeas, drained and rinsed
- 1 small cucumber, diced
- ½ medium red onion, finely chopped
- ½ cup finely chopped fresh Italian parsley
- ½ cup finely chopped fresh mint leaves
- 1 cup chopped roasted pistachios
- 4 oz crumbled feta cheese
Instructions
- Prepare the dressing by combining all dressing ingredients in a bowl and whisking until blended.
- Cook the quinoa according to package instructions, using water or chicken broth. Let cool to room temperature.
- In a large bowl, mix cooled quinoa, chicken, chickpeas, cucumber, onion, parsley, mint, pistachios, and feta.
- Re-whisk the dressing and pour it over the salad, tossing gently to coat.
- Store any leftovers in an airtight container in the refrigerator.
Notes
Make sure the quinoa is cooked properly for the best texture.
Customize the recipe by adding your favorite vegetables or proteins.
Store the salad for up to two days in the fridge for optimal freshness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 30mg