Quinoa Chickpea & Feta Salad With Lemon Viniagrette Dressing
December 08, 2014
"A heart-healthy salad that`s full of flavor, for ease, use the roasted pepper in the jar. You can make this salad a day ahead and keep it in he fridge until you need to serve it, leftovers will last a few days sealed in a container and kept in the fridge. This makes a great salad to take to work in a sealed container to have for lunch, add some cooked chicken or turkey if desired"
- FOR LEMON VINAIGRETTE DRESSING
- Serving Size: 1 (388.1 g)
- Calories 455.7
- Total Fat - 26 g
- Saturated Fat - 6.1 g
- Cholesterol - 15.8 mg
- Sodium - 236.6 mg
- Total Carbohydrate - 41.8 g
- Dietary Fiber - 7 g
- Sugars - 6.8 g
- Protein - 16.6 g
- Calcium - 332.6 mg
- Iron - 3.5 mg
- Vitamin C - 61.4 mg
- Thiamin - 0.3 mg
Blend all the viniagrette ingredients together then chill until ready to use
Place the quinoa and water in a pot and cook according to the instructions on the pack, about 15 minutes. Let cool in the fridge.
Once the quinoa is cool, transfer it to a large mixing bowl.
Add the garbanzo beans, roasted peppers, onion, cilantro and feta.
Gently toss together then start to add the dressing.
Once the dressing has been added toss again and transfer to a serving bowl.
Season with salt and pepper to taste.
Add some more cilantro or feta to garnish.
Serve at once or keep in the fridge until ready to use.
Tips & Variations
No special items needed.