Lemon Chickpea Quinoa Salad
Ingredients
- 2 cups quinoa, cooked and cooled
- 1 14-ounce can chickpeas, rinsed and drained
- 1/4 cup toasted pine nuts
- 1 cucumber, quartered lengthwise and sliced
- 1 zucchini, quartered lengthwise and sliced
- 1 yellow squash, quartered lengthwise and sliced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 orange bell pepper, chopped
- 1/4 cup Kalamata olives, sliced
- 1/4 cup frescatrano olives, sliced
- 1/2 red onion, thinly sliced
- 1/2 bunch parsley, chopped
- 1/2 bunch cilantro, chopped
- 1 bunch mint, chopped
- 3-4 leaves of kale, finely chopped
- crispy chickpeas
Lemon vinaigrette
- Zest and juice of 1 lemon
- 1/4 cup extra virgin olive oil
- 1 teaspoon maple syrup
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- salt and pepper, to taste
Preparation
Add all ingredients for salad to a large bowl.
In a separate dish, whisk all ingredients for vinaigrette together to combine.
Add to salad bowl and toss to coat. Top with crispy chickpeas for extra crunch!
