Chickpea and Cucumber Salad with Herbed Quinoa

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup quinoa, rinsed
• 2 cups water
• 1 cucumber, diced
• 1/4 cup fresh mint, chopped
• 1/4 cup fresh parsley, chopped
• 1/2 red onion, thinly sliced
• 1 cup cherry tomatoes, halved
• 1/2 cup Kalamata olives, pitted and halved
• 1/2 cup crumbled feta cheese
• 1/4 cup tahini
• 2 tablespoons lemon juice
• 2 tablespoons water
• 1/4 cup green pesto sauce

Instructions

1. Preheat oven to 400°F (200°C).
2. Toss chickpeas with olive oil, smoked paprika, garlic powder, salt, and black pepper. Spread on a baking sheet and roast for 15 minutes until crispy.
3. Cook quinoa according to package instructions. Once cooked, fluff and let cool slightly.
4. In a large bowl, combine roasted chickpeas, cooked quinoa, diced cucumber, chopped mint, chopped parsley, sliced red onion, halved cherry tomatoes, and olives.
5. In a small bowl, whisk together tahini, lemon juice, water, and a pinch of salt to make a dressing.
6. Drizzle the dressing over the salad and toss gently to combine.
7. Top with crumbled feta cheese and a side of green pesto sauce for serving.
8. Serve immediately or refrigerate for up to 2 days.