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.