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Greek Quinoa and Chickpea Salad
A Greek style salad made with quinoa, chickpeas, avocado, and veggies and served with a creamy feta cheese dressing.
servings: 4
total time: 30 minutes
recipe by: Frankie
Ingredients
- 1 cup uncooked quinoa
- 2 cups water
- salt & pepper
- 1 cup canned garbanzo beans (chickpeas), rinsed and drained
- 1 cup baby spinach leaves, chopped
- 1 medium red bell pepper, chopped
- 1/2 cup sliced black olives
- 1 english cucumber, peeled and diced
- 1/2 cup sliced red onion
- 1 avocado, peeled, pitted, and diced
- CREAMY GREEK DRESSING:
- 1 TBSP freshly squeezed lemon juice
- 1 TBSP red wine vinegar
- 1/2 cup olive oil
- 1/2 cup plain yogurt
- 1 cup crumbled feta cheese
- 1 medium garlic clove, minced
- 1/2 tsp kosher salt
- 1/2 tsp freshly ground pepper
Directions
- MAKE THE QUINOA: Rinse the quinoa thoroughly in a mesh strainer under cold water. Add the rinsed quinoa, 1/2 tsp salt, and the 2 cups of water to a medium saucepan and bring to a boil over medium-high heat. Reduce heat to low and simmer, stirring occasionally, until quinoa is tender and water is absorbed, about 20 minutes. Take off the heat and set aside to cool a bit.
- MAKE THE DRESSING: Add all the dressing ingredients to a bowl and mix vigorously until thoroughly combined.
- ASSEMBLE: Add the cooked quinoa and remaining ingredients into a large bowl and gently toss to combine. Season with salt and pepper to taste, serve drizzled with a little dressing and remaining dressing served on the side.
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