MEDITERRANEANCHICKPEAQUINOASALAD by Main.Whisk Affair

Ingredients:

• 2 cups cooked quinoa (white or mixed color)
• 1 cup cooked chickpeas
• ½ cup diced red bell pepper
• ½ cup cubed English or Persian cucumber
• ½ cup halved cherry tomatoes
• ½ cup chopped onions
• ½ cup pitted Kalamata olives (whole or sliced)
• 2 tablespoons chopped parsley
• 2 ounces Feta cheese (55 g)
• ¼ cup toasted pine nuts

• ¼ cup extra virgin olive oil
• 1 teaspoon balsamic vinegar
• 1 tablespoon freshly squeezed lemon juice
• ½ teaspoon salt
• ½ 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