Chickpea, Quinoa, Avocado Salad with Feta

(adapted from Two Peas and Their Pod)


1 15-oz can chickpeas, drained and rinsed

1 cup cooked quinoa

2 avocados, pitted and diced

1/3 cup chopped cilantro

3 green onions, thinly sliced

1/3 cup crumbled feta cheese

1/4 cup olive oil

1/4 cup fresh lime juice

2 tablespoons white wine vinegar

1/2 teaspoons kosher salt

several grinds fresh black pepper


1. In a medium bowl combine the chickpeas, quinoa, avocados, cilantro, green onion, and feta. Gently mix and set aside.


2. In a small bowl combine the olive oil, lime juice, white wine vinegar, salt and pepper, and whisk very well. Drizzle about 3/4 of the vinaigrette over the salad and fold gently to coat everything evenly. Taste the salad and add additional dressing if you think it needs it. (I used my remaining dressing to drizzle over our grilled salmon.)


Makes about 5 3/4-cup (side-dish size) servings


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