Salad Ingredients:
- 2 cups cooked quinoa
- 2 cups shredded or chopped cooked chicken
- 1 (15-oz) can chickpeas, rinsed & drained
- 1 small cucumber, diced (~ 1 cup)
- ½ medium red onion, finely chopped (1 cup)
- ½ cup finely chopped fresh Italian parsley (can sub fresh curly parsley or cilantro)
- ½ cup finely chopped fresh mint leaves
- 1 cup chopped roasted pistachios
- 4 oz crumbled feta cheese (1 cup)
Dressing Ingredients:
- ½ cup fresh lemon juice (juice of 3-4 lemons)
- ⅓ cup extra-virgin olive oil
- 2 tsp lemon zest (~1 medium lemon)
- 1 tbsp honey or organic maple syrup (sometimes I use this fiber syrup for less sugar)
- 1 tsp Dijon mustard
- ¾ tsp fine salt
- ⅛ tsp black pepper
- Prep the Dressing: In a small bowl, whisk together dressing ingredients until smooth. For best flavor, let it chill for at least 30 minutes.
- Cook the Quinoa: Prepare quinoa according to package directions, using water or chicken broth. Let it cool completely before using.
- Assemble the Salad: Combine cooled quinoa, cooked chicken, chickpeas, cucumber, red onion, fresh parsley, mint, pistachios, and feta in a large bowl.
- Dress It Up: Drizzle the prepared dressing over the salad and toss to coat evenly.
- Chill and Enjoy: For best flavor, chill the salad for at least 30 minutes before serving. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.