There’s a new viral salad going around, and I am here for it! The salad is super simple and has all the great components of a salad I love – loaded with a variety of textures and full of flavor! It’s still light and flavorful which is perfect for these warm days we are still having. It’s also great for meal prep if you’re looking to cook once and eat throughout the week!
Recipe from Eating Bird Food
Ingredients- 1 cup quinoa or bulgur wheat, uncooked
- 2 cups water
- 1 cup cucumber, chopped
- ½ cup parsley, chopped
- ½ cup mint, chopped
- ⅓ cup red onion, chopped
- ½ cup roasted and salted pistachios, chopped
- 1 15 ounce can chickpeas, drained and rinsed
- 2 lemons, juiced (about 5-6 Tablespoons)
- ¼ cup extra virgin olive oil
- sea salt, to taste
- ground pepper, to taste
- ½ cup crumbled feta cheese
Instructions
- Rinse and drain quinoa. Add quinoa and water to a small pot and bring the water to a boil. Reduce to a simmer, cover and cook for 15 minutes. Fluff with a fork and let cool for 5-10 minutes.
- In a medium bowl, stir together cooked quinoa, cucumber, parsley, mint, red onion, pistachios, chickpeas, lemon juice, olive oil, salt, pepper and feta.
- Serve immediately or let the salad chill in the refrigerator a couple hours before serving.
- Store salad in an airtight container for up to 5 days in the fridge (as long as your fridge is 41°F or less).
