Mediterranean Chickpea Salad with Lemon-Herb Vinaigrette

Rinse and drain the chickpeas thoroughly. Spread them on a paper towel to dry completely.

Rinse the quinoa under cold water. In a small saucepan, combine quinoa with 1 cup of water and 1/4 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let stand covered for 5 minutes, then fluff with a fork and allow to cool.

While the quinoa cooks, dice the cucumber into 1/2-inch pieces, halve the cherry tomatoes, dice the red bell pepper, and thinly slice the red onion.

Place the sliced red onion in a small bowl of ice water for 5 minutes to reduce its sharpness, then drain well.

Pit and halve the kalamata olives.

Finely chop the fresh parsley, mint, and dill.

In a small bowl, prepare the vinaigrette by whisking together 1/4 cup fresh lemon juice, 1/3 cup extra virgin olive oil, 2 minced garlic cloves, 1 teaspoon Dijon mustard, 1 teaspoon honey or maple syrup, 1 teaspoon dried oregano, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon red pepper flakes.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the drained chickpeas and cook for about 10 minutes, stirring occasionally, until they become slightly crispy on the outside. Season with a pinch of salt and set aside to cool.

In a large serving bowl, combine the cooled chickpeas, cooled quinoa, cucumber, cherry tomatoes, red bell pepper, drained red onion, and olives.

Add the chopped herbs to the salad mixture and toss gently to combine.

Pour the vinaigrette over the salad and toss thoroughly to coat all ingredients.

Crumble the dairy-free feta cheese alternative over the top of the salad.

Let the salad sit for at least 15 minutes before serving to allow the flavors to meld together.

Serve chilled or at room temperature, garnished with additional fresh herbs if desired.