Wednesday, May 14, 2014

Chickpea, Quinoa, Avocado Salad with Feta

This salad is loaded with power-house ingredients and with the lime vinaigrette it is so, so delicious! It was also incredibly easy to put together. So many good things!

The recipe is slightly adapted from Two Peas and Their Pod. The two changes I made was adding the quinoa (for more protein and yum'ness) and my lime vinaigrette, which I added because I wanted the salad to have a more complex flavor than with only the lime juice called for in the TPaTP recipe.

You could totally eat this on it's own for a complete meal, or serve it as a side dish. We ate it with some grilled salmon that I drizzled with a bit of extra lime vinaigrette. That was also completely divine.

If you haven't made the foray into the world of quinoa, this is a fantastic salad to start with.

Chickpea, Quinoa, Avocado Salad with Feta (adapted from TPaTP)

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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