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The perfect side dish for a summer day is a nice fresh salad. This salad is a great recipe to make any day of the week. It’s SO quick and easy to prepare. It also makes a great to-go lunch. This protein packed salad is the way to go if you’re looking for a quick and easy side dish or lunch. I found it very filling, and it’s also healthy enough that you can have multiple servings and not feel guilty about it. It tastes amazing. This salad has so many Middle Eastern flavors coming together. The different textures of the salad and the colors make it quite appealing. It's a perfect salad to prepare when entertaining. Serve over a bed of Romaine lettuce leaves so guests can use them as scoops. You're going to love this delicious and hearty salad.


  • 1 cup cooked quinoa

  • 1½ cups chickpeas (if using canned, drain and rinse them first)

  • 1 small cucumber, sliced

  • 1 large garlic clove, minced

  • 2 cups cherry tomatoes, sliced in half

  • 1 cup green onion, chopped small

  • 1 cup fresh parsley, chopped

  • 1 cup mint leaves, chopped

  • 1/4 cup lemon juice (2 large or 3 medium lemons)

  • 1/3 cup extra virgin olive oil

  • 2 tablespoons pomegranate molasses

  • salt and red pepper, to taste


  1. Put the cooked quinoa in a large bowl. Add the chickpeas, cucumbers, minced garlic, cherry tomatoes, green onion, parsley and mint. Toss well to combine.

  2. In a small bowl, whisk together the lemon juice, pomegranate molasses, extra virgin olive oil, and some salt and pepper. Adjust salt & pepper as needed.

  3. Pour the dressing over the quinoa & chickpea mixture and mix well. Adjust seasonings again, if necessary.

  4. Serve cold or at room temperature.

NOTES: This dish lasts 2-3 days in the refrigerator, so feel free to make it ahead of time to save even more time in the kitchen.


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