Ingredients
Method
- Cook the quinoa
- Add broth to a saucepan and bring to a boil. Add quinoa, reduce heat, cover, and simmer for 12 to 15 minutes until liquid is absorbed. Let cool completely.
- Prepare the ingredients
- Chop cucumber, onion, parsley, mint, and pistachios. Rinse and drain chickpeas.
- Make the dressing
- In a bowl or jar, mix lemon juice, olive oil, honey, salt, and pepper. Whisk or shake well.
- Assemble the salad
- In a large bowl, combine quinoa, chickpeas, vegetables, herbs, feta, and pistachios.
- Add dressing
- Pour dressing gradually and toss to combine. Adjust seasoning as needed.
- Serve or store
- Serve immediately or refrigerate for later. Best enjoyed chilled.
Notes
Nutrition Facts (Per Serving)
| Nutrient | Amount (Approx) |
| Calories | 350 – 400 kcal |
| Protein | 10 – 12 g |
| Carbohydrates | 30 – 35 g |
| Fat | 20 – 25 g |
| Saturated Fat | 4 – 6 g |
| Fiber | 5 – 7 g |
| Sugar | 4 – 6 g |
| Sodium | 500 – 650 mg |
- Use pre-rinsed quinoa for best results
- Let quinoa cool fully before mixing to avoid a soggy texture
- Add dressing gradually to keep the salad fresh for meal prep
- Fresh herbs are essential for flavor, do not skip them