Crispy Quinoa Cucumber Chickpea Salad with Creamy Tahini Balsamic Dressing

For the Creamy Tahini Balsamic Dressing

• 1/2 cup Brightland Rosette Garlic Olive Oil
• 1/4 cup tahini
• 3 tb Brightland Rapture Balsamic Vinegar
• 1/4 cup lemon juice
• 2 tb maple syrup
• 2 cloves garlic
• 1/2 tsp salt
• 1/2 tsp ground black pepper
  

For the Crispy Quinoa

• 1 cup cooked quinoa
• 1 tb olive oil
• 1/2 tsp kosher salt

For the Salad

• 6 Persian cucumbers, sliced or chopped according to preference
• 1/2 red onion, thinly sliced
• 1 15 oz can garbanzo beans, drained and rinsed
• 1/2 cup green olives, pits removed and chopped (I love castlevetrano olives)
• 1/2 cup fresh mint, chopped
• 1/2 cup feta cheese, crumbled
• 1/4 cup fresh dill, chopped
• 1/2 cup roasted & salted pistachios, chopped

• Preheat oven to 375F.
• Add cooked quinoa to a baking sheet and toss with the olive oil and salt. Smooth it out into an even layer as best as you can.
• Pop it into the oven and let it back for 25-20 minutes, stirring every 10 minutes, until nice and crunchy.
• Remove tray from the oven and let cool.
• Prepare the dressing: in a blender, add all of the ingredients and blend until smooth.
• Taste and adjust seasonings as needed. If the dressing is too thick, add 1-2 tb water. Set aside.
• Prepare the salad: in a large bowl, add all of the ingredients.
• Top with the crispy quinoa. Pour dressing on top. Mix well and serve!