Ingredients
- 1 cup cooked quinoa
- 1 cup cucumber, chopped
- ½ cup fresh parsley, chopped
- ½ cup fresh mint, chopped
- 1/3 cup red onion, finely chopped
- ½ cup roasted unsalted pistachios, chopped
- ½ cup crumbled feta cheese
- 1 can chickpeas, drained and rinsed (540ml)
- 4 tablespoons fresh lemon juice
- ¼ cup extra virgin olive oil
Directions
- In a medium bowl, combine the quinoa, cucumber, parsley, mint, red onion, pistachios, feta, and chickpeas.
- Drizzle with the lemon juice and olive oil, then toss until well combined.
- Serve immediately or refrigerate for a couple of hours before serving to allow the flavours to develop.
Notes
If you have a dairy intolerance, removing the feta from this salad will still be delicious, fresh, and flavourful!
