Easiest Way to Make Mediterranean Quinoa Salad With Chickpeas

Lemony Quinoa With Chickpeas And Huckleberries

Mediterranean chickpea salad is the ultimate summer salad.

Recipe Summary Lemony Quinoa With Chickpeas And Huckleberries

There are not nearly enough huckleberries on this website, so here is one for the huckleberry lovers out there. Blueberries could also be substituted. Can be served hot or at room temperature.

Ingredients | Mediterranean Quinoa Salad With Chickpeas

2 cups water

1 cup quinoa, rinsed and drained

¼ cup sunflower seed kernels

1 (15 ounce) can chickpeas (garbanzo beans), drained and rinsed

1 cup huckleberries

1 carrot, grated finely

¼ onion, diced

¼ cup fresh lemon juice

1 teaspoon lemon zest

salt and ground black pepper to taste

Directions

Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is soft and water has been absorbed, about 25 minutes.

Heat a small skillet over medium heat; toast sunflower kernels in hot skillet until fragrant, 3 to 5 minutes.

Transfer quinoa to a large bowl and fluff with a fork; add sunflower kernels, chickpeas, huckleberries, carrot, onion, lemon juice, and lemon zest. Gently stir the salad until thoroughly mixed; season with salt and pepper.

Info | Mediterranean Quinoa Salad With Chickpeas

prep: 10 mins cook: 30 mins total: 40 mins Servings: 6 Yield: 6 servings

TAG : Lemony Quinoa With Chickpeas And Huckleberries

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