This viral salad is light but filling, packed with crisp cucumber, chickpeas, herbs, pistachios, and feta, and tossed in a lemon-olive oil dressing that tastes bright and clean.
WHY YOU'LL LOVE THIS RECIPE
This recipe is a true “feel good” salad that keeps you full. Quinoa and chickpeas add protein and fiber, cucumber adds crunch, and feta makes it creamy and savory.
INGREDIENTS
The ingredient list for this recipe is super simple: Chicken stock, Quinoa, Chickpeas, Cucumber, Onion, Mint, Parsley, Roasted pistachios, Feta, Lemon juice, EVOO, Honey, Salt and pepper
Add chicken stock to a saucepan and bring to a boil. Add quinoa, reduce heat, and simmer for 15 minutes. Cover with a lid and let stand a few minutes, then fluff with a fork.
STEP 1: COOK QUINOA
STEP 2: BUILD THE SALAD
Add cooked quinoa to a large bowl. Add chickpeas, cucumber, onion, mint, parsley, pistachios, and feta.
STEP 3: MAKE THE DRESSING
Whisk the lemon juice, olive oil, honey, salt, and pepper until combined. You can also shake the ingredients in a jar.
STEP 4: TOSS AND SERVE
Pour dressing over salad and toss gently. Serve immediately or chill for later.
STORAGE TIPS
This salad can be refrigerated in an airtight container for up to 4 days. If meal prepping, If store pistachios separately and add right before serving for maximum crunch.
GET THE FULL RECIPE
Want the full ingredients list and pro tips? Click "learn more" or swipe up for the recipe.