Herbed Quinoa & Chickpea Salad with Lemon-Tahini Dressing Recipe
This fresh and vibrant herbed quinoa and chickpea salad is a satisfying, nutritious meal perfect for lunch or as a delicious side dish for holidays and potlucks. Featuring a zesty lemon-tahini dressing and crunchy toasted pepitas, it combines wholesome ingredients like quinoa, chickpeas, fresh herbs, spinach, and tangy feta for a hearty, flavorful salad that can be served immediately or chilled for later enjoyment.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 2 large meal-sized portions or 4 side salad servings
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Salad
- 1 cup quinoa, rinsed in a fine-mesh colander
- 2 cups water
- 1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
- 1 ½ cups roughly chopped baby spinach
- ½ cup chopped fresh flat-leaf parsley
- ½ cup chopped fresh cilantro (or additional parsley)
- ⅓ cup chopped green onion (green parts only)
- ⅓ cup crumbled feta
- ⅓ cup toasted pepitas (hulled pumpkin seeds)
Lemon-Tahini Dressing
- ¼ cup olive oil
- 3 to 4 tablespoons lemon juice, to taste
- 2 tablespoons tahini
- 1 large clove garlic, pressed or minced
- ½ teaspoon fine sea salt
- Freshly ground black pepper, to taste
Instructions
- Cook the Quinoa: Combine the rinsed quinoa and water in a medium saucepan and bring to a boil over medium-high heat. Reduce the heat to maintain a gentle simmer and cook until all the water is absorbed, about 15 minutes, adjusting the heat as needed. Once cooked, remove from heat, cover, and let rest for 5 minutes to fluff.
- Toast the Pepitas: While the quinoa cooks, heat a small skillet over medium heat and toast the pepitas, stirring frequently, until fragrant and slightly popping, about 5 minutes. Transfer to a large serving bowl and let cool.
- Make the Dressing: In a small bowl, whisk together olive oil, 3 tablespoons lemon juice, tahini, garlic, sea salt, and freshly ground black pepper. Taste and adjust by adding up to 1 additional tablespoon lemon juice or more pepper for desired zest.
- Combine the Salad: Add the cooked quinoa to the bowl with the cooled pepitas. Mix in chickpeas, baby spinach, parsley, cilantro, green onion, and crumbled feta. Drizzle the lemon-tahini dressing over the salad and toss gently to combine.
- Serve or Store: Serve the salad immediately for a fresh meal, or let it cool completely and refrigerate. It keeps well covered for up to 3 days, making it perfect for make-ahead meals and gatherings.
Notes
- Rinse quinoa thoroughly to remove its natural bitterness before cooking.
- To toast pepitas evenly, stir frequently and watch carefully to prevent burning.
- Adjust lemon juice in the dressing to your taste preference for acidity.
- This recipe can easily be doubled or tripled for larger gatherings.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For a nut-free version, ensure tahini is safe or substitute with sunflower seed butter.
