Mediterranean Chickpea Quinoa Salad by Main.Whisk Affair

Ingredients:

• 2 cups cooked quinoa (white or mixed color)
• 1 cup cooked chickpeas
• 1 cup diced red bell pepper
• 1 cup cubed English or Persian cucumber
• 1 cup halved cherry tomatoes
• 1 cup chopped onions
• 1 cup pitted Kalamata olives (whole or sliced)
• 2 tablespoons chopped parsley
• 2 ounces Feta cheese (55 g)
• .25 cup toasted pine nuts

• .25 cup extra virgin olive oil
• 1 tablespoon balsamic vinegar
• 1 tablespoon freshly squeezed lemon juice
• .5 teaspoon salt
• .5 teaspoon freshly cracked black pepper

Instructions:

1. Place quinoa, chickpeas, red bell pepper, cucumber, cherry tomatoes, onions, kalamata olives, and parsley in a large mixing bowl
2. Stir together olive oil, balsamic vinegar, lemon juice, salt, and black pepper in a small bowl to make the dressing.
3. Pour the dressing over the salad and toss to coat nicely.
4. Refrigerate the salad for 1-2 hours before serving.
5. Top the salad with crumbled feta cheese and toasted pine nuts just before serving.

Other Info (pictures, nutrition, etc)

• 1/2 cup dried chickpeas yields 2 cups cups cooked chickpeas