Greek Chickpea & Quinoa Salad

Another salad is born!

 Over the last week or so we've moved from a Thai inspired Cucumber Salad + Peanut Citrus Dressing to an Italian inspired Heirloom Tomato and Endive Salad + Bagna Cauda to this Greek inspired salad of quinoa and chickpeas. I have been a happy girl eating and testing each one of them. This one is as delicious as the last and the one before that. Filled with protein packed quinoa and chickpeas tossed with tomatoes, cucumbers, olives and onions, and drizzled with simple lemon juice. It's a sensational salad that will leave you feeling satisfied and great, inside and out. And don't forget those pepperoncini, they are an exceptional accompaniment to the flavors of this dish! This is a great salad for to-go lunches, pot lucks, picnics or any social occasion, as well of course as eating it anytime of day in your own private sanctuary. Dig in and be happy. :)

Greek Chickpea & Quinoa Salad

Ingredients (serves 4 - 6)

• 1 cup dried quinoa, rinsed
• 1 1/2 - 1 3/4 cups water (anywhere in between)
• 1 teaspoon garlic powder
• 1 can (15oz) garbanzo beans (chickpeas), drained and rinsed
• 1 cup grape tomatoes, sliced in half (diced red bell pepper would work here too)
• 1 cup English cucumber, diced
• 2/3 cup red onion or shallots, diced 
• 1 jar (7oz) kalamata olives, pitted and sliced in half (drained)
• 1/4 cup loosly packed parsley, chopped (dill, mint or oregano would be great too)
• mineral salt & fresh cracked pepper to taste
• juice of 1 large lemon
• Greek pepperoncini, to serve
• lemon slices, to serve (optional)
• drizzle of extra virgin olive oil (optional)
• arugula (optional)

In a medium size pot, add the water, quinoa and garlic powder and bring to a boil. Cover, reduce heat and simmer for 15 minutes. Remove cover and let stand for 15 minutes. Fluff with a fork.

While quinoa is cooking, prepare the remaining ingredients.

Once quinoa is ready, add in the chickpeas, tomatoes, cucumber, onion, olives and parsley. Mix well. Season with salt, fresh cracked pepper and the juice of your 1 large lemon.

Serve on a bed of arugula or as is. Tastes great with some pepperoncini and a little extra lemon juice on top. Add extra virgin olive oil if you wish. This dish can be served warm, at room temperature or chilled.

Optional dressing: You may like to use this Garlic Dressing from a previous recipe. I would suggest doubling it for use here. Add/subtract any ingredients to suit your taste.

I omitted the usual feta cheese in this recipe because I personally don't need it and haven't tried to replace it as of yet. But I know many of you will love your feta! Here is a recipe you can use to make your own from Happy Herbivore, Fat Free Vegan Feta Cheese. Or maybe you would like this Baked Almond Feta from Vegan Version. In either case,  be sure to read the comments before making this and enjoy! If you know of a great vegan feta recipe...please share...many would love to know.

Simple, healthy and flavorful...

Enjoy!

Another salad is born!

 Over the last week or so we've moved from a Thai inspired Cucumber Salad + Peanut Citrus Dressing to an Italian inspired Heirloom Tomato and Endive Salad + Bagna Cauda to this Greek inspired salad of quinoa and chickpeas. I have been a happy girl eating and testing each one of them. This one is as delicious as the last and the one before that. Filled with protein packed quinoa and chickpeas tossed with tomatoes, cucumbers, olives and onions, and drizzled with simple lemon juice. It's a sensational salad that will leave you feeling satisfied and great, inside and out. And don't forget those pepperoncini, they are an exceptional accompaniment to the flavors of this dish! This is a great salad for to-go lunches, pot lucks, picnics or any social occasion, as well of course as eating it anytime of day in your own private sanctuary. Dig in and be happy. :)

Greek Chickpea & Quinoa Salad

Ingredients (serves 4 - 6)

• 1 cup dried quinoa, rinsed
• 1 1/2 - 1 3/4 cups water (anywhere in between)
• 1 teaspoon garlic powder
• 1 can (15oz) garbanzo beans (chickpeas), drained and rinsed
• 1 cup grape tomatoes, sliced in half (diced red bell pepper would work here too)
• 1 cup English cucumber, diced
• 2/3 cup red onion or shallots, diced 
• 1 jar (7oz) kalamata olives, pitted and sliced in half (drained)
• 1/4 cup loosly packed parsley, chopped (dill, mint or oregano would be great too)
• mineral salt & fresh cracked pepper to taste
• juice of 1 large lemon
• Greek pepperoncini, to serve
• lemon slices, to serve (optional)
• drizzle of extra virgin olive oil (optional)
• arugula (optional)

In a medium size pot, add the water, quinoa and garlic powder and bring to a boil. Cover, reduce heat and simmer for 15 minutes. Remove cover and let stand for 15 minutes. Fluff with a fork.

While quinoa is cooking, prepare the remaining ingredients.

Once quinoa is ready, add in the chickpeas, tomatoes, cucumber, onion, olives and parsley. Mix well. Season with salt, fresh cracked pepper and the juice of your 1 large lemon.

Serve on a bed of arugula or as is. Tastes great with some pepperoncini and a little extra lemon juice on top. Add extra virgin olive oil if you wish. This dish can be served warm, at room temperature or chilled.

Optional dressing: You may like to use this Garlic Dressing from a previous recipe. I would suggest doubling it for use here. Add/subtract any ingredients to suit your taste.

I omitted the usual feta cheese in this recipe because I personally don't need it and haven't tried to replace it as of yet. But I know many of you will love your feta! Here is a recipe you can use to make your own from Happy Herbivore, Fat Free Vegan Feta Cheese. Or maybe you would like this Baked Almond Feta from Vegan Version. In either case,  be sure to read the comments before making this and enjoy! If you know of a great vegan feta recipe...please share...many would love to know.

Simple, healthy and flavorful...

Enjoy!