Ingredients
The Base
- 2 cups vegetable stock
- 1 cup quinoa
The Filling
- 16 oz can chickpeas, drained and rinsed
- 1 cup cucumber, diced
- 3/4 small red onion, diced
- 3/4 cup pistachio nuts, roughly chopped
- 1 cup feta cheese, crumbled
The Dressing
- 3 tbsp fresh parsley, chopped
- 3 tbsp fresh mint, chopped
- 1/3 cup lemon juice
- 1/3 cup extra virgin olive oil
- 1 tbsp honey
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions on the next page 👇👇