Quinoa and Chickpea Salad with Lemon-Cumin Vinaigrette
Refreshing Mediterranean Grain Salad Packed with Quinoa, Chickpeas, Crisp Apple, Cucumber, and Feta Cheese
This Mediterranean-inspired quinoa and chickpea salad combines stock-infused grains, crunchy cucumbers, sweet apples, and a bright lemon-cumin dressing.
The secret is cooking the quinoa directly in savory stock as a flavorful base, then tossing with crisp produce and dressing right before serving to maintain high crunch. Enjoy the recipe!
Recipe
- Cook Quinoa: Rinse raw quinoa thoroughly to remove bitter saponin. Cook in chicken or vegetable stock with a bay leaf using a rice cooker or saucepan. Fluff with a fork and cool completely to room temperature.
- Prepare Salad Matrix: In a large bowl, combine cubed apple, rinsed chickpeas, roasted red pepper strips, cubed Japanese cucumber, raisins or sun-dried tomatoes, chopped chili padi, fresh herbs, and cooled quinoa.
- Whisk Vinaigrette: In a jar or small bowl, whisk together lemon juice, extra-virgin olive oil, honey, ground cumin, salt, and black pepper until glossy and emulsified.
- Dress & Garnish: Pour the vinaigrette over the salad just before serving, gently fold to coat, and top with chopped roasted pistachios and crumbled Greek feta cheese.
💡 Chef Notes & Tips
- Preventing Apple Browning: Toss cubed apples in a splash of extra lemon juice after cutting to keep them crisp and pristine white if prepping in advance.
- Vegan Adaptation: Use vegetable stock, swap the honey for pure maple syrup, and omit the feta cheese or substitute with a plant-based alternative.
