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Lemony Chickpea Quinoa Salad
Ingredients
  • subheading: Preserved Lemon Dressing:
  • ¼ cup preserved lemons, finely chopped (or see notes)
  • ¼ cup olive oil
  • ¼ cup lemon juice
  • 2 garlic cloves, finely minced
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon sumac (optional)
  • subheading: Chickpea Quinoa Salad:
  • ¾ cup quinoa (dry, uncooked)
  • 1 ½ cups water
  • 1 15-ounce can chickpeas, rinsed and drained ( 1 ½ cups cooked chickpeas)
  • ½ cup red onion, finely chopped (see notes)
  • 1 English cucumber, diced ( 2 cups)
  • 1 bell pepper (yellow is nice) diced
  • 1 cup cherry or grape tomatoes, halved ( or chopped radish)
  • ¼ cup kalamata olives, chopped or halved
  • ½ cup flat-leaf parsley, chopped
  • ¼ cup dill, chopped (or sub mint, or use both!)
  • Other optional additions: avocado, feta, radishes
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