Vegetarian
Quinoa Chickpea Salad
Description
This lemon Quinoa Chickpea Salad is exactly the kind of balanced recipe that I imagine my best self eating.
Ingredients
- ½ cup uncooked quinoa
- 16 scallions (about 2 bunches, hairy ends removed)
- ⅓ cup extra-virgin olive oil plus 2 tablespoons, divided
- ¾ teaspoon kosher salt, divided
- ½ teaspoon ground black pepper divided
- 3 tablespoons freshly squeezed lemon juice about 1 small lemon
- 2 teaspoons Dijon mustard
- 1 can reduced sodium chickpeas (15 ounces) rinsed and drained
- ⅓ cup raw almonds toasted and coarsely chopped
- ⅓ cup red onion finely diced
- 2 tablespoons fresh Italian flat leaf parsley, chopped
Directions
- Place rack in upper 1/3 of oven then preheat oven to 450 degrees F.
- Place the red onion in a bowl and cover with cold water (this is optional but will remove some of the onions' harsh bite).
- Cook the quinoa according to package instructions. Fluff with fork. Cover to keep warm and set aside.
- Line a 9×13 inch rimmed baking sheet with aluminum foil, parchment paper, or a silpat mat. Place the scallions in the center and toss with 2 tablespoons olive oil, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Spread into a single layer. Bake for 10-12 minutes, until scallions are lightly charred.
- Transfer the scallions to a food processor. Add the remaining 1/2 teaspoon kosher salt and 1/4 teaspoon pepper, lemon juice, and Dijon mustard. Pulse until mostly combined and scallions are roughly chopped.
- With food processor running, slowly pour the remaining 1/3 cup olive oil through the feed tube, and blend until relatively smooth and emulsified.
- While the quinoa is still warm, transfer it to a large bowl. Pour the dressing over the grains, then toss gently to coat.
- Drain the red onions, then add them to the quinoa. Add chickpeas, almonds, and parsley. Toss until combined. Serve immediately or refrigerate until ready to serve.
