Themes: Recipes
Ingredients
Salad:
- 2 Cups uncooked quinoa
- 2 English cucumbers
- 1 Red bell pepper
- 1 Yellow bell pepper
- 1 Red onion
- 1 Box of cherry tomatoes
- 1 Cup fresh Italian parsley
- 3 Cans of chickpeas
- 1 Plain hummus
- Kalamata olives
- Feta cheese
Dressing
- 6 tbsp tahini
- 4 tbsp olive oil
- Juice of 2 lemons
- 2 garlic clove, minced
- 1-2 tbsp water (to thin)
- Salt and pepper, to taste
Instructions
- Cook the Quinoa: In a medium pot, bring 4 cups of water to a boil. Add the quinoa, cover, and simmer for 15 minutes or until the water is absorbed and the quinoa is tender. Set aside to cool.
- Chop the Veggies: Chop the veggies into bite-size portions, halving the tomatoes and dicing the parsley.
- Mix Dressing: Mix the dressing ingredients together in a bowl and transfer to a jar.
- Roast the Chickpeas: Rinse and dry the chickpeas, then place them on a baking sheet. Drizzle some dressing over them and add some paprika. Place the chickpeas in the oven for 20 minutes at 350 F.
- Assemble Salad: Layer quinoa, chickpeas, dressing, and veggies. Top it all with feta cheese.