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Quinoa Chickpea & Feta Salad With Lemon Viniagrette Dressing
- Servings: 4
- Prep: 15m
- Cook: 15m
Ingredients
- 1 cup quinoa (dry)
- 2 cups water
- 1 can (14 ounce) garbanzo beans (drained)
- 1/2 cup roasted red peppers (sliced into strips)
- 1/3 cup yellow peppers (roasted then sliced into strips)
- 1 red onion, sliced (small onion, or half a medium onion)
- 1/4 cup chopped cilantro (plus more for garnishing)
- Salt and fresh ground pepper (to taste)
- 1 cup crumbled feta cheese
- FOR LEMON VINAIGRETTE DRESSING
- 1/3 cup olive oil
- 2 to 3 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 3/4 teaspoon fresh thyme leaves (rubbed)
- 1 garlic clove, minced
- Salt and fresh ground pepper, to taste
How to Make
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Step 1: Blend all the viniagrette ingredients together then chill until ready to use
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Step 2: 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.
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Step 3: Once the quinoa is cool, transfer it to a large mixing bowl.
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Step 4: Add the garbanzo beans, roasted peppers, onion, cilantro and feta.
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Step 5: Gently toss together then start to add the dressing.
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Step 6: Once the dressing has been added toss again and transfer to a serving bowl.
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Step 7: Season with salt and pepper to taste.
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Step 8: Add some more cilantro or feta to garnish.
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Step 9: Serve at once or keep in the fridge until ready to use.
We hope you enjoy this recipe!
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