Crispy Chickpea and Quinoa Salad

Name: Crispy Chickpea and Quinoa Salad
Cook time: 15 min
Yield: 4 servings
Ingredients: 180 g quinoa rinsed; 360 ml water for cooking quinoa; 2 g fine salt divided; 480 g canned chickpeas drained, rinsed, and patted dry; 20 ml olive oil divided; 2 g smoked paprika; 2 g garlic powder; 2 g fine salt divided; 1 g black pepper divided; 25 ml olive oil divided; 45 ml lemon juice freshly squeezed; 15 g Dijon mustard; 10 g honey; 2 g lemon zest; 2 g fine salt divided; 1 g black pepper divided; 120 g mixed greens; 150 g cucumber diced; 40 g red onion thinly sliced; 10 g fresh parsley chopped; 80 g feta cheese crumbled

This main salad uses oven-crisped chickpeas for crunch, quick-cooked quinoa for substance, and a sharp lemon-Dijon vinaigrette to bind the greens and vegetables without weighing them down.

By Julienne

Cook time: 15 minutes

Servings: 4

Ingredients

180 g quinoa rinsed
360 ml water for cooking quinoa
2 g fine salt divided
480 g canned chickpeas drained, rinsed, and patted dry
20 ml olive oil divided
2 g smoked paprika
2 g garlic powder
2 g fine salt divided
1 g black pepper divided
25 ml olive oil divided
45 ml lemon juice freshly squeezed
15 g Dijon mustard
10 g honey
2 g lemon zest
2 g fine salt divided
1 g black pepper divided
120 g mixed greens
150 g cucumber diced
40 g red onion thinly sliced
10 g fresh parsley chopped
80 g feta cheese crumbled

Instructions

Heat the oven to 220°C. Line a rimmed baking sheet. In a medium saucepan, combine the rinsed quinoa, water, and 2 g of the salt. Bring to a boil, then cover, reduce to low, and cook until the water is absorbed. Quinoa is tender and the grains show little white tails, about 12 to 15 minutes.
Meanwhile, toss the chickpeas with 20 ml of the olive oil, smoked paprika, garlic powder, 2 g of the salt, and 1 g of the black pepper. Spread them on the lined sheet and roast, shaking once halfway through. Chickpeas are browned and crisp on the outside, about 12 to 15 minutes.
Whisk the remaining 25 ml olive oil, lemon juice, Dijon mustard, honey, lemon zest, remaining 2 g salt, and remaining 1 g black pepper in a small bowl or jar. The dressing looks smooth and emulsified.
In a large bowl, combine the mixed greens, cucumber, red onion, parsley, and cooked quinoa. Add the dressing and toss until evenly coated. The greens are lightly dressed and the quinoa is evenly distributed.
Add the hot crispy chickpeas and feta, then toss once more and serve immediately. The salad has crunchy chickpeas on top, with feta visible throughout and no excess dressing pooling at the bottom.