Quinoa Chickpea Spring Salad with Lemon Dressing
This Quinoa Chickpea Spring Salad with Lemon Dressing combines chickpeas, quinoa, cucumber, avocado, and spring mix. It is delicious and loaded with flavors. I will be making this salad on repeat this spring. I like that it can be prepared ahead of time for lunches during the week, and the best part is that everything comes together in a large salad bowl.
Ingredients
- 1 ½ cups cooked quinoa
- 1 can chickpeas
- 2 cups spring mix
- 1 ½ cups chopped cucumber
- ¼ cup diced onion
- ½ cup chopped avocado
- ½ cup feta (sub for vegan feta)
- 2-3 TBSP olive oil
- ¼ cup lemon juice
- ½ tsp garlic powder
- ½ tsp dill
- ½ tsp crushed red pepper
- ½ tsp black pepper
- salt to taste
Instructions
- In a large salad bowl, add cooked quinoa, chopped cucumber, onion, avocado, spring mix, and feta.
- Drain and rinse the canned chickpeas and add them to the salad bowl.
- In a small bowl, combine the olive oil, lemon juice, salt, crushed red pepper, garlic powder, and black pepper. Transfer the mixture to the salad bowl and combine.
- Add the salad to an airtight container and store in the refrigerator for 2-3 days. When you are ready to eat, add to a bowl and enjoy!
Notes
Please adjust the seasoning to your liking.