Lebanese Quinoa + Chickpea Salad

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:

1. Cook the quinoa according to the directions on the package.
2. Transfer the cooked quinoa into a large bowl.  Add the chickpeas and parsley.
   
3. To make the dressing, whisk together the lemon juice, olive oil, salt and mint in a bowl.  Taste, and adjust the seasoning.
   
4. 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.
   
5. 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.