Quinoa & Chickpea Salad

  • 1 1/3 C dry quinoa
  • 1 t kosher salt or other coarse salt
  • 4 cloves crushed garlic
  • 2 T and 2 t grated lemon zest
  • 3/4 C lemon juice (juice of 3 lemons)
  • 3/4 C olive oil
  • 1 t ground pepper
  • 2 cans chickpeas, drained and rinsed
  • 2 C shredded carrots (4 medium carrots)
  • 2 avocados, diced
  • prewashed spring mixed greens
  • crumbled feta cheese, optional

Cook quinoa according to package directions. Meanwhile, sprinkle salt over garlic on a cutting board. Mash with a knife until a paste forms. Scrape into a medium bowl. Whisk in lemon zest, lemon juice, oil, and pepper. Transfer 3/4 C of the dressing to a small bowl and set aside.

Add chickpeas, carrots, and avocados to the bowl with the remaining dressing. Gently toss to combine. Let stand for 5 minutes to allow flavors to blend. Add the quinoa and gently toss to coat.

Place greens in a large bowl and toss with the reserved 3 T dressing. Divide the greens onto plates. Top with the quinoa mixture and (optional) feta cheese.

Print this Recipe

Leave a Comment