I love any excuse to use all of the ridiculous amount of mint that takes over my herb garden every year! Its just starting to pop off so this recipe was a must!

This is a salad that you pack in a picnic on a hot summers day with a glass of lemonade in hand ready to bask in the sun. Its super fresh, high in protein and really inexpensive to make making it one of my top spring and summer salads. You can let it sit overnight too to let the flavors mesh together beautifully.

Makes 3-4 salads.

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The Goods:

  • 1 cucumber, diced

  • 10 cherry tomatoes, halved

  • 1 can garbanzo beans, rinsed 

  • 1 lemon, juiced

  • 3 tbsp extra virgin olive oil

  • 1 bunch parsley, chopped

  • 1 cup chopped mint

  • 1 cup uncooked quinoa, cooked to package instructions

  • 3 scallions, chopped

  • salt + pepper

The Method:

  1. In a bowl mix everything together. Taste for salt and pepper.

  2. Enjoy immediately or keep refrigerated for up to 5 days,


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