
A fresh quinoa and chickpea salad tossed with lemon tahini dressing and herbs.
1 cupChickpeas
60 gLemon
8 gParsley
0.5 cupQuinoa
25 gTahini
Cook the quinoa in simmering water for 15 minutes, then drain and cool slightly.
Whisk tahini, Dressing oil, lemon juice, salt, and black pepper into a creamy dressing.
Toss quinoa, chickpeas, parsley, and dressing together until evenly coated.
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1 tbspDressing oil
To tasteSalt
To tasteBlack Pepper