Mediterranean Confetti Salad
Ingredients
- 1 15 oz can chickpeas
- 1/2 medium red or yellow pepper
- 1/2 medium red bell pepper
- 3 small Persian cucumbers
- 1 small watermelon radish or 2-3 regular radishes
- 1/2 cup pitted kalamata olives
- 1/2 cup crumbled vegan feta, optional
- 1/2 cup red onion
- 1/4 cup mixed herbs
- 2-3 cups baby spinach, kale, or arugula
- 2/3 cup dry quinoa
Vinaigrette
- 1/4 cup cold pressed extra virgin olive oil
- 1 1/2 tablespoons balsamic vinegar
- 1 garlic clove
- 1/2 cup mixed herbs
- kosher salt to taste
- ground black pepper to taste
Preparation
Cook the quinoa according to package instructions until fluffy.
Drain and rinse the chickpeas.
Chop the red or yellow pepper, red bell pepper, cucumbers, radish, kalamata olives, red onion, and mixed herbs for the salad.
Mince the garlic and the mixed herbs for the vinaigrette if using fresh herbs.
In a small bowl, whisk together the olive oil, balsamic vinegar, minced garlic, minced mixed herbs, salt, and pepper to make the vinaigrette.
In a large salad bowl, combine the prepared chickpeas, chopped vegetables, herbs, cooked quinoa, and greens.
Drizzle the vinaigrette over the salad and toss to combine. Serve immediately.
