Mediterranean Quinoa and Escarole Salad

Ingredients:

• 1/2 cup uncooked quinoa, rinsed
• 1 15-oz. can no-salt-added chickpeas, drained and rinsed
• 1/2 teaspoon ground cumin
• 1/2 teaspoon fine sea salt, divided
• 5 tablespoons olive oil, divided
• 2 tablespoons fresh lemon juice
• 1 teaspoon whole-grain mustard
• 1 teaspoon finely chopped fresh oregano
• 1/8 teaspoon black pepper
• 1 large head escarole (about 14 oz.), chopped
• 1 small English cucumber, sliced (about 1 cup)
• 1 1/2 ounces feta cheese, crumbled (about 1/3 cup)
• 1 ounce pitted kalamata olives (about 8), chopped

Instructions:

1. Cook quinoa according to package directions. Spread in an even layer on a baking sheet, and let cool.
2. Spread chickpeas evenly on a baking sheet lined with paper towels. Gently rub chickpeas until dry, removing any skins that peel away. Sprinkle chickpeas with cumin and 1/4 teaspoon of the salt; toss to coat.
3. Heat 1 tablespoon of the oil in a skillet over medium-low. Add chickpeas; cook, stirring occasionally, until toasted and slightly crisp, 10 to 15 minutes. Transfer to a bowl. 4 While chickpeas cook, whisk together lemon juice, mustard, oregano, pepper, and remaining 1/4 teaspoon salt in a small bowl; drizzle in remaining 4 tablespoons oil while whisking. Combine quinoa, escarole, cucumber, feta, and olives in a large bowl. Add dressing; toss to coat. Divide among 4 bowls; top with toasted chickpeas. Serve immediately.

https://www.health.com/recipes/mediterranean-quinoa-and-escarole-salad