Name: Herbed Quinoa & Chickpea Salad with Lemon-Tahini Dressing
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 side servings
Ingredients: 1 cup quinoa, rinsed in a fine-mesh colander; 2 cups water; 1 can (15 ounces) chickpeas, rinsed and drained, or 1 1/2 cups cooked chickpeas; 1 1/2 cups roughly chopped baby spinach; 1/2 cup chopped fresh flat-leaf parsley; 1/2 cup chopped fresh cilantro (or additional parsley); 1/3 cup chopped green onion (green parts only); 1/3 cup crumbled feta; 1/3 cup toasted pepitas (hulled pumpkin seeds); 1/4 cup olive oil; 3 to 4 tablespoons lemon juice, to taste; 2 tablespoons tahini; 1 large clove garlic, pressed or minced; 1/2 teaspoon fine sea salt; Freshly ground black pepper, to taste