Chickpea & Quinoa Salad

Updated: 6 days ago




The Salad


1 1/4 cup quinoa, uncooked

1 can chickpeas, drained and well rinsed

1 large bell pepper, small diced

1 small red onion, small diced

2/3 cup crumbled feta

2 cups chopped fresh parsley

Optional: diced jalapeno

For plating: arugula (or green of choice)


The Dressing


3/4 cup neutral flavored oil, like avocado

1 tbsp water

1 lemon, zest & juiced

1 tbsp white wine vinegar

1 tbsp honey

1-2 cloves of garlic, crushed

4 fresh basil leaves

4 fresh mint leaves

1/2 tsp cumin

Pinch red chili flakes (optional to leave out)

1-2 tsp black pepper

Salt to taste



The Directions


Cook quinoa according to package directions and allow to completely cool.

Add everything to a large bowl & mix well. Store in an airtight container in fridge.


Add all dressing ingredients to a blender or immersion (hand) blender cup & blend until well combined. Store in a jar in fridge.


Meal prep tip: portion out into individual containers for lunch/meals to take with you on busy days. I even place the dressing into small portions.

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