Lemony Chickpea Quinoa Salad

Directions

1. 1
   Place quinoa, water and pinch of salt in a medium pot, bring to a boil, cover, simmer on low 12-15 minutes until all the water is gone. Uncover, fluff, cool slightly.
2. 2
   Make the dressing, by mixing all in a bowl.
3. 3
   Prep all the veggies. If sensitive to onions, dice, then soak in cold salted water while you chop the rest.
4. 4
   Place the chickpeas, onions, cucumber, bell pepper, tomatoes, olives, dill and parsley to a large bowl.  
5. 5
   Add the quinoa and dressing and give a good toss.
6. 6
   Taste, adjust salt and lemon to your liking. If making ahead, taste once more right before serving as the quinoa and chickpeas have a tendency to soak up the salt and lemon, so you might want to add a little more.
7. 7
   Notes
8. 8
   If no access to preserved lemons, substitute zest from one whole lemon plus 1/2 teaspoon salt.
9. 9
   Add more lemon juice to taste.
10. 10
    Salad will keep 3-4 days in the fridge.
11. 11
    Keywords: chickpea salad, middle eastern salad, chickpea quinoa salad, vegan chickpea salad, preserved lemon dressing, vegan salad recipe, preserved lemon recipes