This salad comes together quickly and easily, with only a bit of chopping, a little stirring, and a handful of ingredients. Having this simple salad in my fridge at a moment's notice has been a godsend for me lately!
1/2cupuncooked quinoarinsed with cold water (about 1 1/2 cups cooked)
115-ounce can chickpeas (a.k.a. garbanzo beans) (about 1 1/2 cups cooked), drained and rinsed
About 6 scallionssliced (about 1/2 cup)
1/4cupchopped fresh dill1 generous handful
1/4cupextra virgin olive oil
1/4cupfreshly squeezed lemon juicefrom about 2 medium lemons
1/2teaspoonkosher salt + more to taste
Cook the quinoa. Rinse quinoa under cold water and drain. Place in a small pot on the stove and add 3/4 cup water. Bring to a boil. Reduce heat to a simmer and cover. Cook about 15 minutes, just until tender and translucent, with the white tail removed from the seed. Remove from heat and pour into a large bowl. Stir and spread a bit to let cool some (but it does not need to cool completely).
Add the chickpeas, scallions, and dill. Stir gently to combine.
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, and 1/2 teaspoon salt until combined. Pour over the quinoa mixture. Stir to combine.
Taste and add more salt if desired. Flavors will develop more after the salad chills.
Cover and refrigerate until it's time to eat. Best flavor is achieved after about 24 hours but it's still delicious right after mixing! Keeps about 4 days in the fridge.