Chickpea, Lentil, and Quinoa Salad by Itsbanidalili

Ingredients

• 1 can (400g) chickpeas, rinsed and drained
• 1 cup cooked lentils (or 1/2 cup dry)
• 1 cup cooked quinoa (or 1/2 cup dry)
• 1 large cucumber, diced
• 2 medium tomatoes, diced
• 3 stalks green onions, thinly sliced
• 1/4 cup fresh dill, chopped (for salad)
• 1 cup broccoli florets, finely chopped
• 1/2 cup pitted olives, sliced
• 1/4 cup tahini
• 1/2 cup plain yogurt
• 2 tbsp fresh lemon juice
• 1 clove garlic, minced
• 2 tbsp fresh dill, chopped (for dressing)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (adjust to taste)
• 2-4 tbsp water (for thinning dressing, if needed)

Instructions

1. If starting with dry quinoa and lentils, cook them: for quinoa, combine 1/2 cup quinoa with 1 cup water, bring to a boil, then simmer covered for 15 minutes until water is absorbed. For lentils, combine 1/2 cup lentils with 1.5 cups water, bring to a boil, then simmer for 15-20 minutes until tender. Let cool completely.
2. Prepare the salad vegetables: Dice the cucumber and tomatoes. Thinly slice the green onions. Finely chop the broccoli florets and fresh dill. Slice the pitted olives until ready to serve.
3. In a large bowl, combine the cooked and cooled chickpeas, lentils, and quinoa. Add the diced cucumber, tomatoes, sliced green onions, chopped broccoli, and sliced olives until ready to serve.
4. Prepare the dressing: In a small bowl, whisk together the tahini, yogurt, fresh lemon juice, minced garlic, chopped dill, salt, and black pepper until smooth. If the dressing is too thick, add 1-2 tablespoons of water at a time until desired consistency is reached.
5. Pour the dressing over the salad ingredients. Toss gently to ensure all ingredients are evenly coated over medium heat until heated through, about 5 min.
6. Serve immediately or chill in the refrigerator for at least 30 minutes to allow flavors to meld.