Mediterranean Quinoa Salad
Quinoa, toasted chickpeas, cucumber, tomatoes, and Kalamata olives tossed in a lemon-tahini dressing and served with hummus and grilled pita.
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Mediterranean Quinoa Salad
Quinoa, toasted chickpeas, cucumber, tomatoes, and Kalamata olives tossed in a lemon-tahini dressing and served with hummus and grilled pita.
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| Servings |
| 4 |
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Ingredients
- 2cups romaine lettucewashed and chopped 1″
- 1cup red cabbagetrimmed and shredded
- 1/2cup toasted chickpeassee instructions in notes below
- 1cup cooked quinoachilled
- 3/4cup English (seedless) cucumberdiced 1/2″
- 3/4cup plum tomatoescored and diced 1/4″
- 1/2cup Lemon Tahini Dressingrecipe follows
- 1/2cup pitted Kalamata olivesdrained and cut in half lengthwise
- 1/2cup prepared hummus
- 2Tbsp green onion (scallion)trimmed and sliced 1/8″
- 8ea pita wedgesgrilled or toasted
Lemon-Tahini Dressing
- 2 1/2Tbsp tahini paste
- 3Tbsp water
- 2Tbsp fresh lemon juice
- 1Tbsp fresh flat-leaf parsleychopped
- 1clove garlicpeeled and minced
- 1/8tsp ground cumin
- 1/8tsp kosher salt
Instructions
- For each serving, place in bowl: 1/2 cup lettuce, 1/4 cup cabbage, 1/4 cup toasted chickpeas, 1/4 cup cooked quinoa, 3 Tbsp cucumber, and 3 Tbsp tomato.
- Drizzle salad with 2 Tbsp dressing. Toss to coat.
- Top with olives, green onions, 2 Tbsp hummus, and 2 grilled pita wedges. Serve.
Lemon-Tahini Dressing
- In blender or food processor, combine all ingredients. Blend until smooth.
- If not using right away, cover and keep chilled. Whisk before using.
Recipe Notes
Crispy toasted chickpeas: Preheat oven to 350 F. Drain, rinse, and pat dry canned chickpeas. On sheet pan coated with cooking spray, spread beans in single layer. Season with 1/4 tsp kosher salt and 2 pinches ground black pepper. Bake until crispy, 40 to 45 minutes.