SIMPLE LEMON DILL QUINOA CHICKPEA SALAD

Simple Lemon Dill Quinoa Chickpea Salad image

This salad comes together quickly and easily, with only a bit of chopping, a little stirring, and a handful of ingredients. Having this simple salad in my fridge at a moment's notice has been a godsend for me lately!

Provided by Kare for Kitchen Treaty

Time 20m

Number Of Ingredients 8

Ingredients

1/2 cup uncooked quinoa (rinsed with cold water (about 1 1/2 cups cooked))
1 15-ounce can chickpeas (a.k.a. garbanzo beans) (about 1 1/2 cups cooked), drained and rinsed
About 6 scallions (sliced (about 1/2 cup))
1/4 cup chopped fresh dill (1 generous handful)
1/4 cup extra virgin olive oil
1/4 cup freshly squeezed lemon juice (from about 2 medium lemons)
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt + more to taste

Steps:

Cook the quinoa. Rinse quinoa under cold water and drain. Place in a small pot on the stove and add 3/4 cup water. Bring to a boil. Reduce heat to a simmer and cover. Cook about 15 minutes, just until tender and translucent, with the white tail removed from the seed. Remove from heat and pour into a large bowl. Stir and spread a bit to let cool some (but it does not need to cool completely).
Add the chickpeas, scallions, and dill. Stir gently to combine.
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, and 1/2 teaspoon salt until combined. Pour over the quinoa mixture. Stir to combine.
Taste and add more salt if desired. Flavors will develop more after the salad chills.
Cover and refrigerate until it's time to eat. Best flavor is achieved after about 24 hours but it's still delicious right after mixing! Keeps about 4 days in the fridge.

Nutrition Facts : Calories 301 kcal, Sugar 2 g, Sodium 411 mg, Fat 17 g, SaturatedFat 2 g, Carbohydrate 33 g, Fiber 7 g, Protein 8 g, ServingSize 1 serving