Quinoa Salad with Chickpeas, Kalamata Olives & Mint


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


  1. In a fine-mesh strainer, rinse quinoa well and drain.
  2. 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. Remove from the heat, fluff the quinoa and transfer to a cookie sheet, spreading the quinoa in a thin layer, to cool.
  3. In a large bowl, mix together cooled quinoa, chickpeas, tomatoes and kalamata olives. Stir well.
  4. 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.
  5. Pour the dressing over the quinoa salad, toss to coat and stir in fresh mint. Serve.




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