Quinoa, Chickpea, and Egg Salad by Elena

Name: Quinoa, Chickpea, and Egg Salad by Elena
Total time: 1800 s
Cuisine: American
Ingredients: 1 cup cooked chickpeas (about 165 grams), cooked with 2 whole cloves; 1 cup quinoa (about 170 grams); 2-3 green onions, finely chopped; 10 cherry tomatoes, halved or cut into smaller pieces; 1 yellow, orange, or red bell pepper, diced; 1 cup cooked baby carrots (about 120 grams); 1 small bunch parsley or dill, finely chopped; 2 cups baby spinach (about 60 grams); 2 cups butter lettuce (about 60 grams); 1 sprig mint, finely chopped; 2 tablespoons capers; 5 1/3 ounces crumbled feta or shredded yellow cheese (about 150 grams); 4 hard-boiled eggs; 1/3 cup olive oil (about 80 ml); 1 tablespoon white vinegar; 1 teaspoon mustard; 1/2 teaspoon honey; Zest of 1 lemon and juice of half a lemon; 1 garlic clove, grated; Salt and pepper

🧁 Έλενα 🧁 Ζερβού 🧁 @cook_27730028

Athens

An original salad with quinoa, chickpeas, and carrots. The best part of this recipe is the lemon-scented dressing.

Sometimes we want to make a salad with chickpeas but hesitate because chickpeas need preparation. Usually, we soak them in plenty of cold water with a little baking soda. There are frozen chickpeas you can boil right away. Some stores carry chickpeas in glass jars or cans.

Recently, pre-cooked chickpeas in vacuum packs have become available and only need rinsing. This is an easy and healthy way to make a chickpea salad.

An original salad with quinoa, chickpeas, and carrots. The best part of this recipe is the lemon-scented dressing.

Recently, pre-cooked chickpeas in vacuum packs have become available and only need rinsing. This is an easy and healthy way to make a chickpea salad.

🧁 Έλενα 🧁 Ζερβού 🧁 @cook_27730028

Athens

An original salad with quinoa, chickpeas, and carrots. The best part of this recipe is the lemon-scented dressing.

Recently, pre-cooked chickpeas in vacuum packs have become available and only need rinsing. This is an easy and healthy way to make a chickpea salad.

An original salad with quinoa, chickpeas, and carrots. The best part of this recipe is the lemon-scented dressing.

Recently, pre-cooked chickpeas in vacuum packs have become available and only need rinsing. This is an easy and healthy way to make a chickpea salad.

Saved

Ingredients

30 minutes

1 cupcooked chickpeas (about 165 grams), cooked with 2 whole cloves
1 cupquinoa (about 170 grams)
2-3green onions, finely chopped
10cherry tomatoes, halved or cut into smaller pieces
1yellow, orange, or red bell pepper, diced
1 cupcooked baby carrots (about 120 grams)
1small bunch parsley or dill, finely chopped
2 cupsbaby spinach (about 60 grams)
2 cupsbutter lettuce (about 60 grams)
1 sprigmint, finely chopped
2 tablespoonscapers
5 1/3 ouncescrumbled feta or shredded yellow cheese (about 150 grams)
4hard-boiled eggs
For the vinaigrette
1/3 cupolive oil (about 80 ml)
1 tablespoonwhite vinegar
1 teaspoonmustard
1/2 teaspoonhoney
Zest of 1 lemon and juice of half a lemon
1garlic clove, grated
Salt and pepper

Saved

Steps

30 minutes

1

Rinse the quinoa well with plenty of cold water. Soak it in 2 cups hot salted water (about 480 ml). Drain and set aside.
2

Meanwhile, prepare the vegetables. Wash and chop them.
3

In a large salad bowl, combine the chickpeas, quinoa, tomatoes, carrots, green onions, bell peppers, spinach, and lettuce. Season with salt, add the parsley and mint, and toss to combine.
4

Make the vinaigrette: In a small jar, add all the vinaigrette ingredients. Season with salt and pepper, close the lid tightly, and shake well. Taste and adjust with more oil, lemon, or salt and pepper if needed. Pour the vinaigrette over the salad and toss again. Sprinkle with feta or shredded cheese and top with the sliced eggs. Serve immediately.
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