1can15 ounces chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
1 ½cupsroughly chopped baby spinach
½cupchopped fresh flat-leaf parsley
½cupchopped fresh cilantroor additional parsley
⅓cupchopped green oniongreen parts only
⅓cupcrumbled feta
⅓cuptoasted pepitashulled pumpkin seeds
Lemon-tahini dressing
¼cupolive oil
3 to 4tablespoonslemon juiceto taste
2tablespoonstahini
1large clove garlicpressed or minced
½teaspoonfine sea salt
Freshly ground black pepperto taste
Instructions
To cook the quinoa: Combine the rinsed quinoa and the stock in a medium saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat to maintain a gentle simmer. Cook until the quinoa has absorbed all of the water, about 15 minutes, reducing heat as time goes on to maintain a gentle simmer. Remove from heat, cover, and let the quinoa rest for 5 minutes.
Lightly toast the pepitas (hulled pumpkin seeds) in a small skillet over medium heat, stirring frequently, until slightly fragrant or about 5 minutes. Transfer them to a large serving bowl to cool for a few minutes.
To make the dressing: In a small bowl, combine the olive oil, 3 tablespoons lemon juice, tahini, garlic, salt and several twists of freshly ground pepper. Taste, and add up to 1 more tablespoon of lemon juice and/or more pepper.
Once the quinoa is ready to use, add it to the large bowl. Add the chickpeas, spinach, parsley, cilantro, green onion, feta and toasted pepitas. Drizzle all of the dressing over the salad, and toss to combine. Serve immediately, or let it cool and refrigerate for later. This salad keeps well in the refrigerator, covered, for up to 3 days.
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