Chickpea Quinoa Salad (RECIPE)

Chickpea Quinoa Salad (RECIPE)

Ingredients

• ¾ cup uncooked quinoa
• 1 and ½ cups water
• 1 and ½ cups cooked chickpeas, rinsed and drained (15 oz can)
• 1 cup grape or cherry tomatoes, quartered or halved 
• 1 cup canned corn or freshly cooked from ear of corn (optional)
• ½ long english cucumber, seeded and diced (about a cup)
• ½ cup diced bell pepper, any color
• ⅓ cup red onion, diced small
• ⅓ cup fresh chopped dill
  
  

For the Dressing

• 4 tablespoons extra virgin olive oil (Kasandrinos **FREE Bottle**)
• 2 tablespoons red wine vinegar
  
• 2 tablespoon fresh lemon juice
  
• 1 tablespoon maple syrup
  
• ¼ teaspoon dijon mustard (optional)
  
• Pinch of salt and cracked black pepper
  

Instructions

• 1. Cook quinoa: rinse quinoa in a fine meshed strainer. Add to your rice cooker with the water and cook! Fluff with a fork. (or cook according to package instructions) Set aside to cool on counter or fridge

• 2. Prep veggies: Chop all veggies and dill, add to a large salad bowl with chickpeas, corn and quinoa
  
  
  
• 3. Make Vinaigrette: add dressing ingredients to a jar, seal and shake or whisk in a bowl to combine.
  
  
  
• 4. Serve and enjoy: When ready to serve salad, pour over the dressing. Toss to combine. Season with salt and pepper if needed and enjoy room temperature or chilled. Step by step photos, tips, suggestions and more in above post.
  
  

Enjoy!!

Servings : 6-8
Ready in : 30 Minutes
Course : Dinner, Lunch, Main Dish

Calories: 468kcal

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