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 fresh basil, thinly sliced
- 1 tbsp 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 and 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.
Add the remaining ingredients to a mixing bowl.
Add the quinoa and chickpeas to the mixing bowl with half the dressing.
Add more dressing as desired.
