Greek Quinoa Salad with Crunchy Chickpeas
This salad will be your new favorite -- it's easy to make ahead for a delicious lunch or use on the side with dinner!
Ingredients
- for the salad:
- 2 cups mixed greens
- 1 cup quinoa cooked
- 1/4 cup pitted Kalamata olives halved
- 1/2 cup cherry tomatoes halved and or 1/2 cup mini peppers, sliced
- 1/2 avocado sliced
- 1/3 cup roasted chickpeas
- 1/4 cup feta cheese
- for the chickpeas:
- 1 can chickpeas
- 2 tbsp. avocado oil
- 2 tsp. garlic powder
- 1 tbsp. dried oregano
- 1/2 tsp. turmeric
- salt and pepper to taste
- for the dressing:
- 1/3 cup red wine vinegar
- 1 lemon juiced
- 1 tsp dijon mustard
- 2 garlic cloves minced
- 1/2 tsp dried oregano
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/2 cup olive oil
Instructions
- Preheat the oven to 415 degrees F. Drain a can of chickpeas and pat dry with a paper towel. Pull off the skins that fall off as best you can and don't worry about the rest.
- Toss with avocado oil, and garlic, oregano, turmeric and salt and pepper.
- Place on a baking sheet and roast for 25 minutes, flipping halfway through
- Cook quinoa according to package directions and whisk together the ingredients for the dressing.
- To assemble the salad, toss the lettuce, quinoa and remaining ingredients together. Drizzle with dressing and enjoy!
Notes
The chickpeas can be prepped ahead of time and make for a great snack! Store them in an airtight container in the fridge for up to a week.