Chickpea Quinoa Salad with Lemon Feta Dressing
Chickpea quinoa salad with cherry tomatoes, cucumber, corn, olives, and feta in a lemon honey dressing.
Ingredients
- 1 cup quinoa rinsed
- 1 can chickpeas drained and rinsed
- 1 cup cherry tomatoes halved
- 1 medium cucumber diced
- ½ cup corn grilled or boiled
- ¼ medium red onion thinly sliced
- ¼ cup Kalamata olives pitted
- ¾ cup feta cheese crumbled
- 1 medium avocado diced, added just before serving
- ¼ cup extra virgin olive oil
- 2 tbsp lemon juice freshly squeezed
- 1 tbsp honey warmed slightly
- 1 tsp Dijon mustard
- ½ tsp dried oregano
- salt to taste
Instructions
Cook Quinoa:
Wash 1 cup quinoa under cold water, then prepare as directed on the package. Let it cool a bit before combining.Prep Vegetables:
Cut 1 cucumber into cubes, halve 1 cup cherry tomatoes, slice ¼ red onion thinly, and rinse 1 can chickpeas.Make Dressing:
Combine ¼ cup olive oil, 2 tbsp lemon juice, 1 tbsp honey, 1 tsp mustard, ½ tsp dried oregano, and a pinch of salt in a small bowl; whisk until smooth.Combine Ingredients:
In a large bowl, stir together the cooled quinoa, chickpeas, tomatoes, cucumber, ½ cup corn, ¼ cup olives, and half of the dressing. Carefully mix in ¾ cup crumbled feta.Chill and Serve:
Chill for 30 minutes to let flavors meld. Top with diced avocado, extra feta, and the rest of the dressing before serving.