1 head Bibb lettuce (about 5 ounces), with small, bright green leaves
1 slim cucumber (4 to 5 ounces), cut across into 1/8-inch slices
Combine the chickpeas, bell pepper, radishes, basil, quinoa, lemon zest, and vinaigrette in a medium bowl until well coated. Lay pieces of lettuce out in a shallow bowl or salad bowl in an even layer. Place the chickpea mixture in the center in a generous pile. Arrange cucumber slices on top of the lettuce in a ring around the chickpea salad.
This good-to-eat seed (grain) that I often serve as a side dish or as a replacement for rice when I want a risotto but am short of time is a nutritional wonder.
To cook quinoa, use twice as much liquid as quinoa by volume (2 cups water to 1 cup quinoa, for example). I usually add a little olive oil to the water. It can also be seasoned when cooked.
Bring the liquid to a boil. Add the quinoa. Stir and reduce the heat so that the quinoa bubbles. It will take from is to 20 minutes to cook, depending on the heat.
To cook 1 cup dried chickpeas:
Stovetop: Rinse and drain the chickpeas. Add to a medium saucepan with 6 to 7 cups of water. Bring to a boil, reduce to a simmer, and cook for 1 to 1½ hours (older chickpeas take longer to cook). Drain.
Microwave: Rinse and drain the chickpeas. Add to a 2-quart soufflé dish with 4 cups water. Cover tightly with plastic wrap and microwave for 25 minutes. Remove from the oven and let sit for 5 minutes. Drain.
No-heat Method: Soak overnight in 6 to 7 cups water. Cook briefly. Makes 2½ cups cooked chickpeas.