Sometime in early June, Mahir was beginning to tire of the usual lunches he took to work. He liked the poached chicken salad and leftovers I packed but was asking for something new. Inspired by summer and the mood to cook a meatless main dish that was light but satisfying, I came up with this recipe. Mahir loves Greek salad so I used that as my inspiration. Instead of leaves, I used quinoa, and I added chickpeas for some satisfying protein and fiber. I’ve had had trouble getting him to eat quinoa in the past, but he came home with an empty lunch box, and I’ve made it several times since. ~Shivani
1 cup of uncooked quinoa
1 15-ounce can chickpeas, drained and rinsed
1 medium tomato, finely chopped
1 medium red onion, finely chopped
1 medium cucumber, finely chopped
1 large bunch of flat-leaf parsley, finely chopped
1/4 cup feta, crumbled
salt and pepper, to taste
fresh lemon juice, to taste
Cook quinoa as per package instructions.
Mix with all the other ingredients and season with lots of lemon juice and salt and pepper until the salad is to your liking.
You get in your protein, carbs and veggies with this dish so there’s really no need to add in anything else. You can substitute grilled chicken bits for the chickpeas for some variety.