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Lebanese Quinoa + Chickpea Salad

3/8/2012

Submitted by Jen
Ingredients:
1 cup quinoa
Juice 2 lemons
7 tablespoons extra virgin olive oil
Salt, to taste
1 can chickpeas, drained
3 large handfuls fresh parsley, chopped
1 tablespoon dried mint.

Directions:

Cook the quinoa according to the directions on the package.
Transfer the cooked quinoa into a large bowl. Add the chickpeas and parsley.
To make the dressing, whisk together the lemon juice, olive oil, salt and mint in a bowl. Taste, and adjust the seasoning.
Add the dressing to the salad and mix thoroughly. Give the salad a taste. You will almost always have to readjust the seasoning - I usually add more lemon juice and/or salt at this point.
Serve chilled.

Serves 6

Adapted from this recipe on Nirvana's Kitchen, who adapted it from Arabesque: A Taste of Morocco, Turkey and Lebanon by Claudia Roden.

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Calling all recipes!

3/6/2012

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This section of the site will be dedicated to posting recipes made with our delicious harvests. If you brought something for the kick-off potluck, feel free to post those recipes as well. Email recipes to Jen Meyercheck, and if you got the recipe from online, please include a link so we can give credit where credit is due.

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Lebanese Quinoa + Chickpea Salad

Calling all recipes!

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