Ingredients
The following ingredients have 4 Servings
- 1 ounce can chickpeas (drained + rinsed, 15)
- 2 tablespoons basil pesto
- 2 1/2 cups cooked quinoa (wild rice and or black rice)
- 1 cup pitted fresh cherries (halved)
- 1 cup fresh blueberries or blackberries
- 1 nectarine (thinly sliced)
- 2 ears grilled corn (kernels removed from the cob)
- 1 cup cherry tomatoes (halved)
- 6-9 ounces feta cheese (crumbled)
- 1 avocado (sliced)
- large handful of microgreens and or arugula
- 1/2 cup mixed toasted nuts + seeds (sunflower (pumpkin, cashews, almonds, etc))
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar
- 2 tablespoons honey
- 1 tablespoon rounded fig preserves (optional)
- 1-2 in chipotle chili peppers adobo (chopped)
- kosher salt + pepper
Instruction
- In a medium bowl, stir together the chickpeas and pesto. Let sit at least 15 minutes minutes to marinate.
- Prepare your grains as directed on the package.
- In a large salad bowl, toss together the quinoa, cherries, berries, nectarine, corn, tomatoes and feta. Stir in the pesto marinated chickpeas and toss the salad with about half the vinaigrette (see below).
- To serve, top the salad with sliced avocado, toasted nuts + seeds and fresh greens. Serve with the remaining vinaigrette and chips or bread for scooping!
