Recently, cilantro and mint has become one of my favorite pairings and I’ve been looking for more dishes that work with the tasty combination. This zesty salad is a result of that pursuit and is a delicious way to enjoy the way the bright flavors of these two herbs compliment each other.
– 2 cups cilantro
-1/4 cup mint
– 1 can chickpeas
-1 cup quinoa
-1/2 cup feta
-zest and juice of 1 lime
-1/4 cup of white wine vinegar
-4 tablespoons of olive oil
-2 cups of water
-freshly ground pepper
Add one cup quinoa and 2 cups water to a pot and cook on medium, stirring frequently. When the quinoa has absorbed most of the water add a tablespoon of olive oil and continue to stir. Cook until quinoa has absorbed all of the water, then remove from heat and set aside to cool.
Remove stems from mint and cilantro and chop finely. In a large bowl, combine chickpeas, feta, and chopped herbs. Add salt and pepper to taste.
Combine lime zest, lime juice, white wine vinegar, and remaining olive oil in a jar and shake well.
Once quinoa has cooled, add to herb, feta, and chickpea mixture and stir. Pour dressing over top and stir until the mixture is well combined.
Serve immediately or cover and cool in fridge for 1-2 hours. This salad is best when enjoyed within 1-2 days.