Ingredients

The following ingredients have 2 Servings
  • 1 1/2 cup –  2 cups cooked quinoa
  • 2/3 cup chickpeas (canned/drained chickpeas or pre roasted if you can find them) toss fresh chickpeas in a pinch of ground turmeric, pepper, sea salt, and ginger (optional, but delicious.)
  • 1/3 cup chopped onion (red onion or green work best)
  • 4-6 cups leafy greens
  • 2/3 cup diced tomatoes
  • 1/2 cup crumbled or cubed feta cheese (about 1 ounce)
  • 4 figs (dried or fresh) or pitted dated (sliced or diced)
  • 1 cup diced carrot or zucchini
  • 1/2 to 1 ounce pistachios
  • 1/4 cup extra virgin olive oil
  • 2  Tablespoons balsamic vinegar or red wine vinegar
  • 2 teaspoons honey
  • 1/4 teaspoon each ground paprika and cumin
  • sea salt and pepper to taste
  • 1/4 cup chopped parsley leaves (fresh)
  • Splash of lemon
  • 2 Tablespoons chopped mint (or 3 mint leaves)

Instruction

  • First, prepare your quinoa according to package or see this post for how to make quinoa. Fluff with fork and set aside.
  • Rinse the chickpeas (if using canned) and then toss them with pinch of turmeric, ginger, and pepper. In a large bowl, toss the chickpeas with the cooked quinoa.
  • Next, layer your salad. Greens, grains, vegetables, figs, feta, chickpeas, onion, pistachio and so on.
  • Whisk together honey, 1/3 cup olive oil, 2 tbsp of balsamic vinegar, and 1/4 tsp each ground paprika and cumin. Add salt and pepper and adjust to taste.
  • Pour over salad and toss to combine.
  • Finish by gently mixing in the chopped parsley and a splash of lemon juice.
  • Garnish with fresh mint (chopped or whole).
  • Serve immediately or cover and place in fridge for up to 2 days. For longer storage or meal prep, keep the dressing separate until ready to serve.