Got chickpeas and Quinoa in the pantry? Looking for a simple meatless salad that could be a side or a main dish? Well this salad is for you!
Making a meatless salad is out of the norm for this farm girl, but sometimes a light salad is all that I want.
~4-6 servings
Ingredients:
3 cups of cooked Quinoa
1 can of Chickpeas Roasted
¼ c Red Onion chopped
4 Sweet Mini Peppers chopped
2 Sundried Tomatoes chopped
Juice of 1 lemon
¼ c Avocado oil
½ tsp Salt
½ tsp Pepper
1 tsp Garlic powder
1 tsp Parsley
1 tsp Oregano
Instructions:
Make 3 cups of quinoa according to manufactures directions.
Roast Chickpeas. If you don’t know how follow the recipe Savory Roasted Chickpeas. https://inthekitchenwithjohnnarose.com/?p=223.
Mix lemon juice, avocado oil and seasonings (salt, pepper, garlic powder, parsley, and oregano) in a large bowl.
Add chop red onions, mini peppers and sundried tomatoes to the bowl and mix.
Add cooled roasted chickpeas and quinoa to the bowl and mix.
Serve as a side or as simple lunch!
Refrigerate leftovers.
*Note: If you do not have Sweet mini peppers, you can use whatever pepper you have on hand. The same goes for the onions and oil. The lemon juice concentrate that you might have in the fridge will also work in this recipe.
Enjoy!
In the Kitchen with Johnna Rose 