Mediterranean Quinoa Salad

Quinoa, toasted chickpeas, cucumber, tomatoes, and Kalamata olives tossed in a lemon-tahini dressing and served with hummus and grilled pita.

Course Salads

Servings

Calories 380kcal

Ingredients

2 cups romaine lettuce washed and chopped 1"
1 cup red cabbage trimmed and shredded
1/2 cup toasted chickpeas see instructions in notes below
1 cup cooked quinoa chilled
3/4 cup English (seedless) cucumber diced 1/2"
3/4 cup plum tomatoes cored and diced 1/4"
1/2 cup Lemon Tahini Dressing recipe follows
1/2 cup pitted Kalamata olives drained and cut in half lengthwise
1/2 cup prepared hummus
2 Tbsp green onion (scallion) trimmed and sliced 1/8"
8 ea pita wedges grilled or toasted

Lemon-Tahini Dressing

2 1/2 Tbsp tahini paste
3 Tbsp water
2 Tbsp fresh lemon juice
1 Tbsp fresh flat-leaf parsley chopped
1 clove garlic peeled and minced
1/8 tsp ground cumin
1/8 tsp 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.

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.

Nutrition