Pesto Chickpea Quinoa Salad

Ingredients:

For the Salad:

• 1 cup quinoa, rinsed
• 2 cups water
• 1 can (15 ounces) chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup feta cheese, crumbled (optional)

For the Pesto Dressing:

• 1 cup fresh basil leaves, packed
• 1/2 cup grated Parmesan cheese
• 1/3 cup pine nuts
• 2 cloves garlic, minced
• 1/2 cup extra-virgin olive oil
• Salt and pepper to taste
• Juice of 1 lemon

Instructions:

1. Cook Quinoa:
   • In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is cooked and water is absorbed. Remove from heat and let it cool.
2. Make Pesto Dressing:
   • In a food processor, combine basil, Parmesan cheese, pine nuts, and minced garlic. Pulse until finely chopped.
   • With the food processor running, slowly drizzle in the olive oil until the mixture is well combined and has a smooth consistency.
   • Season with salt and pepper to taste and add lemon juice. Blend again to combine.
3. Assemble Salad:
   • In a large bowl, combine cooked quinoa, chickpeas, cherry tomatoes, cucumber, and red onion.
   • Pour the pesto dressing over the salad and toss until everything is well coated.
4. Optional: Add Feta:
   • If you like, sprinkle crumbled feta cheese over the salad and gently toss.
5. Chill and Serve:
   • Refrigerate the salad for at least 30 minutes to allow the flavors to meld.
   • Serve chilled and enjoy