Quinoa, Chickpea, and Mint Salad

Ingredients

For the Salad:

• 1 cup quinoa, rinsed

• 2 cups water or vegetable broth (for added flavor)

• 1 can (15 oz) chickpeas, drained and rinsed

• 1 cup cherry tomatoes, halved

• 1 cucumber, diced

• 1/4 red onion, finely chopped

• 1/4 cup fresh mint leaves, chopped

• 1/4 cup fresh parsley, chopped

• 1/4 cup crumbled feta cheese

For the Dressing:

• 1/4 cup olive oil

• Juice of 1 lemon (about 2–3 tablespoons)

• 1 clove garlic, minced

• 1 teaspoon honey or maple syrup

• 1/2 teaspoon ground cumin

• Salt and black pepper, to taste

Instructions

1. Combine quinoa and water (or broth) in a medium saucepan.

2. Bring to a boil, then reduce the heat to low and cover.

3. Simmer for 15 minutes or until the quinoa is cooked and the liquid is absorbed.

4. Remove from heat, fluff with a fork, and let it cool slightly.

5. In a small bowl or jar, whisk together olive oil, lemon juice, garlic, honey, cumin, salt, and pepper. Set aside.

6. In a large bowl, combine the cooked quinoa, chickpeas, cherry tomatoes, cucumber, red onion, mint, parsley, and feta cheese.

7. Pour the dressing over the salad and toss gently to coat all the ingredients evenly.

8. Refrigerate for at least 15 minutes to allow the flavors to meld and serve chilled or at room temperature.

Tips and Variations:

• Add a handful of baby spinach or arugula for extra greens.

• Sprinkle with chopped toasted almonds, pistachios, or sunflower seeds for added crunch.