Chickpea Salad with Quinoa, Lemon and Ginger
Ingredients
For the Salad:
- 1 cup uncooked quinoa
- 1-½ cups water
- ½ tsp. salt
- 1 red pepper, chopped
- 3 tbsp. green onion, finely chopped
- 2 cups canned chickpeas, rinsed and drained
For the Dressing:
- ¼ cup olive oil
- Juice and zest of 1 lemon
- 2 tbsp. honey
- 2 tbsp. fresh ginger, grated
- Salt and pepper, to taste
Instructions
To prepare the salad:
- In a medium saucepan, bring the quinoa, salt and water to a very gentle simmer; cover and simmer slowly for 15 to 20 minutes until the grains are cooked but still a little firm to the bite.
- Remove from heat and add the red pepper, green onion and chickpeas; mix to combine.
- Pour on the dressing and toss together well before serving.
To prepare the dressing:
- Using a Mason jar, with a good lid, simply whisk all of the ingredients together until well incorporated.