Lemon Dill Chickpea Quinoa and Feta Salad
- Prep Time: 10
- Cook Time: 10
- Total Time: 20 minutes
- Yield: 4 side servings
Ingredients
- 1 can chickpeas, drained and rinsed
- 1 can hearts of palm, sliced into rounds
- 1 cup uncooked quinoa, cooked (yields ~2 cups cooked quinoa)
- 1/3 cup diced red onion
- 1/2 cup diced Persian cucumber
- 1 Tablespoon butter
- 1/2 cup chopped dill
- 1/2 cup chopped parsley
- 1/2 cup crumbled feta plus more for topping
- 6-7 Tablespoons lemon juice, more or less to taste
- 2 Tablespoons olive oil
- 2 tsp minced garlic
- Salt + pepper
Instructions
- Cook quinoa per instructions on package. Season with salt + pepper and toss with butter, let cool.
- Combine remaining ingredients in a large salad bowl (my favorite are the Dexas signature salad bowls) and season to taste.
- Store in the fridge to chill until ready to serve and option to top with protein if desired. *this is delicious with shrimp, salmon, or grilled chicken.
- Serve with more crumbled feta and cracked pepper.
