
Steps
- Rinse the quinoa under cold water and cook it according to package instructions (usually about 15 minutes).
- While the quinoa cooks, prepare the vegetables and place them in a bowl.
- In a separate small bowl, whisk together tahini, lemon juice, salt, and pepper to create the dressing.
- Once the quinoa is cooked, fluff it with a fork and let it cool slightly.
- Combine the quinoa with the vegetables and chickpeas in the bowl.
- Drizzle the lemon-tahini dressing over the salad and toss gently to combine.
- Serve immediately or chill in the refrigerator for 30 minutes for flavors to meld.
Ingredients
- 1/4 cup quinoa
- 1/2 cup canned chickpeas, rinsed and drained
- 1/4 cup cherry tomatoes, halved
- 1/4 cucumber, diced
- 1/4 bell pepper, diced
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon tahini
- 1 tablespoon lemon juice
- Salt and pepper to taste
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