This quinoa chickpea salad is tossed in a lemon mustard dressing and topped with sweet dates and tangy feta. This is a delicious gluten-free salad recipe that you can serve for lunch or dinner! Serve as a naturally vegetarian salad and or top with your favorite protein.
3/4cupred onion(diced (100 grams, from 1/2 large red onion))
1/2cupdates(pitted and chopped (75 grams, about 4 medjool dates))
1cupfeta(crumbled (120 grams, 4 ounces))
1cupsliced cucumbers(from 1/2 english cucumber (125 grams))
1/4cupchopped fresh parsley(measured after chopping, 10g)
2tablespoonsextra-virgin olive oil(27g)
2tablespoonsfresh lemon juice(30g)
1tablespoondijon mustard(15g)
1teaspoonsalt
1/2teaspoonblack pepper
Instructions
Add quinoa and vegetable broth to a medium saucepan over medium high heat. Bring to a boil.
Once boiling, turn the temperature to low and cover with a lid. Let the quinoa simmer for 15-20 minutes, until the quinoa has soaked up all the broth.
Remove the quinoa from the heat and fluff with a fork. Let cool completely.
Add the cooked quinoa to a large bowl with the canned chickpeas, diced red onion, diced dates, crumbled feta, and fresh parsley.
In a small bowl, whisk together the olive oil, lemon juice, dijon mustard, salt and black pepper.
Pour the olive oil dressing over the quinoa and toss until coated. Serve warm, room temperature or chilled in the refrigerator.
Notes
If you have celiac disease or are on a gluten-free diet, be sure to double check all of your ingredients to make sure they are gluten-free. Manufacturing practices change from time-to-time.
This recipe can easily be made dairy-free and vegan by omitting the crumbled feta cheese. The rest of the recipe is dairy-free and vegan as written.
Store leftovers in the refrigerator for 3-4 days.
Make sure you pit the dates before dicing them up.