Quinoa Salad With Chickpeas, Kalamata Olives & Mint

Serving 4 people

45 min


  • black pepper 1/4 tsp freshly ground black pepper
  • canned chickpeas 1 can (14 oz.) chickpeas, rinsed and drained
  • cherry tomatoes 1 1/2 cups quartered cherry tomatoes
  • honey 3/4 tsp honey
  • kalamata olives 1/2 cup pitted and sliced kalamata olives
  • kosher salt 1/2 tsp kosher salt
  • lemon juice 1 tbsp fresh lemon juice
  • mint leaves 4 large mint leaves, thinly sliced
  • olive oil 1/4 cup extra-virgin olive oil
  • quinoa 1 cup quinoa
  • water 2 cups water
  • white wine vinegar 2 tbsp white wine vinegar
Add to Shoping List
Order Ingredients Now

How to make it

  1. In a fine-mesh strainer, rinse quinoa well and drain.In a medium pot, combine quinoa and water. Bring to a boil, then cover and turn heat to low. Cook until all the water is absorbed, about 20 minutes.
  2. Remove from the heat, fluff the quinoa and transfer to a cookie sheet, spreading the quinoa in a thin layer, to cool.In a large bowl, mix together cooled quinoa, chickpeas, tomatoes and kalamata olives. Stir well.For the dressing, whisk together white wine vinegar, lemon juice, honey, salt, and pepper in a medium bowl. While whisking constantly, slow pour in olive oil until combined.
  3. Pour the dressing over the quinoa salad, toss to coat and stir in fresh mint.
  4. Serve.