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Ingredients
- 1 cup quinoa , cooked
- 1 cup canned chickpeas , drained and rinsed
- 1 cucumber , chopped
- 1/2 avocado , cubed
- 1/2 cup cherry tomatoes , halved
- 2 tbsp freshly chopped parsley
- 1/4 cup crumbled feta cheese for serving
- drizzle of homemade lemon & oregano vinaigrette (see recipe below)
- optional: cooked and shredded chicken
Homemade Lemon & Oregano Vinaigrette
- 1/2 cup olive oil
- Juice of 1 lemon
- 2 tsp raw honey
- 1 tsp dijon mustard
- 1/2 tsp dried oregano
- 1/2 tsp granulated onion
- 1/2 tsp granulated garlic
- a pinch of sea salt + black pepper
Ingredients
Homemade Lemon & Oregano Vinaigrette
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Instructions
- Start by prepping the salad dressing. Add all salad dressing ingredients to a large mixing bowl. Whisk well and pour into a Mason-style glass jar. Set aside.
- Assemble the salad by adding the cooked quinoa to a serving bowl. Stir in the chickpeas, chopped cucumber, cubed avocado, cherry tomatoes, and parsley. Toss to combine.
- Drizzle with the homemade lemon and oregano vinaigrette. Top with crumbled feta cheese, and shredded chicken if using.
- Enjoy as an easy on-the-go lunch!
absolutely amazing! my family loved it, and i do have some picky eaters around..
I’ve been making this almost weekly, perfect for lunches!
Can’t wait to try it! I used lime juice instead and it smells delish!!! Thanks for the simple, yummy recipe! Ill be bringing it to mexico with me!!
Yum Yum Yum! I added extra cheese because I felt it needed a little bit more of that flavor. We love this one!
This is SO Yummy!! The whole family loved it!
Yay! Love hearing that, Elizabeth!
Loved this! I added balsamic vinegar to the dressing. Sooooo good.
Balsamic vinegar would be a delicious addition – thanks for sharing, Katie!