Ingredients

The following ingredients have 8 Servings
  • 2 bunches of parsley (stems removed (4 cups chopped))
  • 1 cup uncooked quinoa (about 3 cups cooked)
  • 1 small red bell pepper (chopped)
  • 1 can chickpeas (drained and rinsed)
  • 1/2 cup chopped onion (white or red)
  • 1/2 large cucumber (diced)
  • 1/3 cup olive oil
  • 1 clove garlic (minced)
  • 2 tsp maple syrup or honey
  • 1/2 tsp sea salt
  • 3-4 tbsp lemon juice
  • 2 tsp dijon mustard
  • 1/4 tsp black pepper

Instruction

  • Cook the quinoa. (Follow this guide)
  • Remove the stems of the parsley and chop into very small pieces. I personally like to add the de-stemmed parsley to my food processor and pulse it a few times so it's very finely chopped, but you can also just use a knife if you prefer.
  • Add to a large mixing bowl with the drained and rinsed chickpeas, bell pepper, cucumber, onion, and mint if using. 
  • Let the quinoa cool, and prepare the dressing in the meantime. 
  • Mix the olive oil, minced garlic, maple syrup, salt, lemon juice, dijon mustard, and black pepper together in a small bowl or salad dressing shaker. 
  • Add the cooled quinoa and dressing to the salad and mix until well incorporated. 
  • Top with additional salt and pepper if desired. Serve & enjoy!