Ingredients
- 1 cup quinoa uncooked
- Water as needed for cooking quinoa
- 1 can 15 ounces chickpeas rinsed and drained
- 1 medium cucumber diced
- 1 small yellow bell pepper diced
- 1 small red bell pepper diced
- 1/2 cup red onion finely chopped
- 1/2 cup fresh parsley chopped
- 1/3 cup olive oil
- 1/4 cup lemon juice
- 3 cloves garlic minced
- 1/4 teaspoon dried dill
- 1/2 teaspoon dried oregano
- Kosher salt to taste
- Ground black pepper to taste
- Crumbled feta cheese for garnish
Instructions
- Cook quinoa according to package directions. Remove from heat, cover, and let rest for 5 minutes before fluffing with a fork. Let cool.
- Meanwhile, in a large bowl, combine chickpeas, cucumber, bell pepper, onion, and parsley.
- In a small bowl, whisk together olive oil, lemon juice, garlic, oregano, dill, salt, and black pepper to make the dressing.
- Add quinoa and dressing to the salad mixture. Toss everything until well combined. Cover and chill for 20 minutes before serving with feta cheese sprinkled on top.
