Quinoa Chickpea Salad
Ingredients
- 1 cup cooked quinoa
- 15 oz cooked chickpeas (drained and rinsed)
- 2 Persian cucumbers
- 1 cup cherry tomatoes
- 1 small red onion (or 1/2 a large one)
- 3 tbsp lemon juice
- 3 tbsp extra virgin olive oil
- 1 tsp pink sea salt
- 1/2 tsp black pepper
- 1 tbsp red wine vinegar
- 1 clove of garlic
- 1/4 cup fresh parsley
- 1/2 cup feta cheese
- 1/4 cup kalamata olives
- 1 ripe avocado
Instructions
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Drain and rinse can of cooked chickpeas and measure out 1 cup. Slice cucumbers into half moons, halve cherry tomatoes, thinly slice onion, and thinly chop parsley, mince garlic and set aside.
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In a large mixing bowl, add cooked quinoa in the middle of the bowl and chickpeas right next to it. Continue to layer the rest of the ingredients all around the bowl; cucumber, cherry tomatoes, onion, parsley, feta, and Kalamata olives. Dice avocado and add to the bowl.
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In a small mixing bowl, combine olive oil, lemon juice, pink sea salt, black pepper, red wine, and minced garlic. Whisk until well combined. Pour dressing over prepped salad. Toss salad until well combined and coated with dressing.
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Serve Quinoa Chickpea Salad immediately. Store any leftover salad in an airtight container for up to 1-2 days. If you would like your salad to last a day or two longer, add avocado to only the portion of salad you are consuming at the time.
Recipe Notes
Tips for serving Quinoa Chickpea Salad:
- Layer all ingredients around salad bowl- It makes the salad look so pretty and presentable.
- Keep salad refrigerated until ready to serve- Salad is best when served cold.
- Don't add salad dressing and toss salad until ready to serve- Salad dressing will start making salad soggy. Wait until ready to serve to add dressing.
- If you would like your salad to last a day or two longer- Add avocado to only the portion of salad you are consuming at the time