Jennifer Aniston Quinoa Salad

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• 1 each 15 oz. can chickpeas, (drained and rinsed)
• 1 cup dry quinoa (uncooked)
• 2 cups chicken broth (may use vegetable)
• 1 1/2 cups shredded chicken (optional, like rotisserie)
• 1 each English cucumber, (sliced & quartered)
• 1/2 cup diced red onion
• 1 cup roasted salted pistachios, (chopped)
• 1 cup crumbled feta cheese
• 1/2 cup packed flat leaf parsley, (minced)
• 1/2 cup loosely-packed fresh mint leaves, (minced)
• 1/3 cup extra-virgin olive oil
• 3 tablespoons freshly squeezed lemon juice
• 1 teaspoon lemon zest
• 2 tablespoons red wine vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 2 teaspoons minced garlic
• 1 tsp salt
• 1 tsp dried oregano
• 1/4 tsp pepper
• 1/4 tsp dried basil
• 1/8 teaspoon red pepper flakes

1. Preheat oven: If roasting chickpeas (optional), preheat the oven to 425°F.
2. Dressing: Add the ingredients to a small bowl or jar and whisk/shake to combine. I LOVE this salad dressing mixer (it’s so great I give it as a gift). Refrigerate until ready to use.
3. Roast the Chickpeas (Optional): See the Notes for directions. I roast my chickpeas while my quinoa is cooking because I prefer them on the crispy side.
4. Rinse the Quinoa (or use pre-rinsed): Place the quinoa in a fine-mesh strainer and rinse thoroughly under cold water for at least 30 seconds, rubbing the grains gently with your fingers. (This removes the natural coating called saponin, which can make quinoa taste bitter or soapy.)
5. Cook Quinoa: Add the broth to a small saucepan and bring to a boil over high heat. Add the quinoa, turn the heat down to low, and cover. Simmer until the quinoa is tender and the broth has been absorbed, 12-15 minutes. Fluff the cooked quinoa with a fork, then transfer to a large bowl. Place in the refrigerator to cool while you prep the salad ingredients. (The quinoa can be cooked two days ahead of time and refrigerated in an airtight container.)
6. Combine: Top the chilled or room-temperature quinoa with the remaining salad ingredients. Drizzle with the desired amount of dressing, then toss to combine. Time permitting, chill for 30 minutes or serve immediately. Season with salt, pepper, or lemon juice to taste. Refrigerate for up to 4-5 days.