Quinoa Tabbouleh with Chickpeas

From the garden

• 2 bunchs flat-leaf parsley, finely chopped, tough stems discarded
• ¼ cup fresh mint, leaves finely chopped
• 2 medium ripe tomatoes, seeded and finely diced
• 1 medium cucumber, finely diced
• 4 green onions, thinly sliced

From the pantry

• 1 cup quinoa, rinsed
• 1 can canned chickpeas, drained and rinsed
• 2 lemons — juiced — about 1/3 cup
• ⅓ cup olive oil
• ½ cup crumbled feta (optional)
• salt — to taste
• black pepper

1. Simmer the quinoa in 1.75 cups salted water, covered, 13–15 minutes until the germ rings uncurl and the water is absorbed. Spread it on a sheet pan to cool completely — warm quinoa wilts the herbs.
2. While the quinoa cools, chop the parsley and mint finely (a sharp knife, not a food processor, keeps them from bruising) and dice the tomatoes, cucumber, and green onions. Salt the diced tomato lightly in a colander so it sheds its juice instead of watering down the salad.
3. Whisk the lemon juice with the olive oil, a scant teaspoon of salt, and plenty of black pepper.
4. Toss the cooled quinoa with the herbs, vegetables, and chickpeas, then pour over the dressing and toss again. Like true tabbouleh, it should read green-first: herbs are the salad, quinoa is the accent.
5. Let it stand 15 minutes for the flavors to soak in, taste for lemon and salt, and serve with feta crumbled over if you like.