Quinoa Chickpea Salad
Ingredients
The salad
-
⅔
cup
dry quinoa
-
1 and ⅓
cup
water or vegetable broth
-
2
15 ounce cans
chickpeas
-
2
cups
roasted red pepper slices
-
2
small
cucumbers
-
½
cup
kalamata olives
-
½
cup
hummus
-
½
cup
crumbled feta
-
¼
cup
sliced almonds
The vinaigrette
-
½
cup
lemon juice
-
¼
cup
olive oil
-
2
teaspoons
honey
-
½
teaspoon
salt
-
½
cup
chopped parsley
Instructions
- Cook the quinoa with water or broth until fully absorbed, about 15-20 minutes.
- In a jar, whisk together lemon juice, olive oil, honey, and salt.
- Layer the ingredients in jars starting with the vinaigrette, followed by chickpeas, quinoa, roasted red peppers, cucumbers, olives, feta, hummus, and almonds.
- Close the jars and refrigerate for up to 4 days.
- Shake the jar or pour into a bowl to mix before serving.
Nutrition Facts (estimated)
Servings
4 jars
Calories
632
Total fat
33g
Total carbohydrates
67g
Total protein
23g
Sodium
905mg
Cholesterol
17mg
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