Quinoa Chickpea Greek Salad
Servings 4 large servings or 8 side servings
Ingredients
- 1 cup dry quinoa cooked in 2 C chicken or vegetable stock
- 1 can chickpeas approx. 2 C
- 5 cups of your favorite Greek salad vegetables cucumbers, tomatoes, sweet peppers, onions, olives, etc.
- 1/2 - 3/4 of the whole recipe Greek Salad Dressing recipe below
- Fresh herbs as desired
- Feta cheese as desired
Instructions
- Cook the quinoa in stock for 15 minutes or until tender. Set aside to cool while preparing the other ingredients.
- Drain and rinse the chickpeas and add to a large bowl.
- Cut the vegetables into small bite sized pieces and add to the bowl.
- Add the at least mostly cooled quinoa and the dressing and any other ingredients you'd like, like fresh herbs or feta cheese.
- Stir all ingredients together and enjoy!
Notes
This salad can be served immediately but is also good even after a few days in the fridge so it can be made ahead.