Quinoa Chickpea Salad with Basil and Olives
Ingredients
- 1 cup uncooked quinoa
- 1 15 oz. can chickpeas, drained and rinsed
- 1 tsp avocado oil
- 1/2 tsp sweet paprika
- 1/4 tsp garlic powder
- 1/4 tsp kosher salt
- 1/3 cup kalamata olives, coarsely chopped
- 1 pint cherry or grape tomatoes, halved
- 1/2 medium sweet vidalia onion, thinly sliced
- 1 avocado, diced
- 1/4 cup (somewhat packed) fresh basil, thinly sliced
- 1 tbsp (packed) fresh parsley, thinly sliced
- 1 tbsp hemp seed hearts
Dressing
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- 1 tsp kosher salt
- 1 tsp pepper
- 1 tsp agave nectar
- 1 tsp dijon mustard
Preparation
Cook the quinoa according to package directions then set aside to cool.
Cook the chickpeas with the avocado oil, garlic powder and salt for 3 to 4 minutes over medium heat.
Meanwhile, whisk together the dressing ingredients and add the remaining ingredients to a mixing bowl.
Add quinoa and chickpeas to the mixing bowl with half the dressing and add more dressing as desired.
Tips
Mix up the fresh herbs with any you have on hand.
Swap olives for marinated artichokes or roasted peppers if desired.
