Quinoa Salad with Feta & Mint

1½ cups quinoa

15 oz canned chickpeas, drained and rinsed

4 Persian cucumbers, chopped

1 red onion, diced

1 cup Medjool dates, pitted, finely chopped

½ cup fresh mint, chopped

½ cup fresh parsley, chopped

½ cup feta

½ cup pistachios, chopped

For the dressing:

2 lemons, juiced

¼ cup olive oil

1 tbsp maple syrup

1 tsp dijon mustard

 salt and pepper 

Cook the quinoa according to package directions.

In the meantime, prepare the vegetables and drain and rinse the can of chickpeas.

In a jar or bowl, combine all dressing ingredients until smooth. Now assemble. This works great to make salad jars by dispersing the ingredients evenly between 4 mason jars. Starting with the dressing, assemble in the jars the vegetables, chickpeas, quinoa, onion, feta, dates & pistachios. Store in the fridge for up to four days. Flip jar over in a bowl to serve.