Ingredients
3 cups quinoa (cooked)
15 oz chickpeas (homemade or BPA-free can, drained and rinsed)
10 oz organic cherry tomatoes (sliced)
1 green bell pepper (seeded and diced)
½ red onion (diced)
basil (fresh, minced)
olives (optional, sliced)
Italian Dressing
¼ cup water
¼ cup red wine vinegar
2 tbsp lemon juice
1 tbsp dijon mustard
1 tbsp Italian seasoning
¼ tsp onion powder
¼ tsp garlic powder
Directions
1
Prepare the Italian Dressing: In a large bowl, whisk together all of the ingredients. Taste and adjust seasonings.
2
Add the remaining ingredients to the bowl and stir to combine.
3
Divide the salad equally among 4 bowls and serve.
Chef's Notes
Quinoa Conversion
1 cup dry quinoa will make 3 cups cooked quinoa.
Ingredients
3 cups quinoa (cooked)
15 oz chickpeas (homemade or BPA-free can, drained and rinsed)
10 oz organic cherry tomatoes (sliced)
1 green bell pepper (seeded and diced)
½ red onion (diced)
basil (fresh, minced)
olives (optional, sliced)
Italian Dressing
¼ cup water
¼ cup red wine vinegar
2 tbsp lemon juice
1 tbsp dijon mustard
1 tbsp Italian seasoning
¼ tsp onion powder
¼ tsp garlic powder
Directions
1
Prepare the Italian Dressing: In a large bowl, whisk together all of the ingredients. Taste and adjust seasonings.
2
Add the remaining ingredients to the bowl and stir to combine.
3
Divide the salad equally among 4 bowls and serve.
