It's vegetarian because it has feta and there's Greek yogurt in the dressing. You can easily use vegan feta (or other vegan cheese) and vegan yogurt to keep the salad vegan.

How much protein does the salad have? Can I add more?

One serving has about 14g of protein if divided into 4 servings. If you want to add more protein, salmon, shrimp, chicken, or tofu are great options.

Is quinoa gluten-free?

Yes, it is naturally gluten-free. I always recommend looking for cross-contamination on the packaging though.

Do you have to wash quinoa?

Yes. Quinoa naturally has a bitter-tasting compound called saponin which can be washed off. A lot of packaged quinoa has 'prewashed' on the package suggesting you don't have to wash it but I still recommend it just to be safe. I've made prewashed quinoa once without washing it and it was super bitter. Better safe than sorry!

I don't like yogurt dressings. Can I use something else?

Yes! This salad is super simple and most dressings will go with it. Try it with a mix of olive oil and lemon juice, it's a classic that never disappoints! Season it with salt, pepper, garlic powder, and dried oregano and parsley.

Quinoa Chickpea Salad with Avocado Dressing

Description

Colorful quinoa and chickpea salad with the creamiest avocado dressing! Great as a main or a side.

Ingredients

Units Scale

1/2 cup dry quinoa
1 can chickpeas, drained and rinsed
1 cucumber, diced
2 cups cherry tomatoes, halved
2 bell peppers, seeds removed, diced
1 small red onion, thinly sliced or finely chopped
1/2 cup pitted kalamata olives, halved
1/2-1 cup diced or crumbled feta
1/4-1/2 cup Avocado Green Goddess Dressing

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Instructions

Make your dressing. The full recipe is linked above (with detailed information) or there's a short version in the notes section for easy access. You will need about ½ cup for this salad.
Cook the quinoa. Thoroughly wash it and add to a small saucepan with 1 cup water and cook covered for 10-20 minutes (according to package instructions). Take off heat, fluff with a fork, transfer to a large bowl and set aside to cool.
Rinse and drain a can of chickpeas, prep and chop the cucumber, cherry tomatoes, bell peppers, red onion, kalamata olives, and feta.
Add everything to the large with quinoa, along with ¼ cup of the dressing, and gently toss. Add more dressing if needed.
Serve immediately or store in the fridge in an airtight container for 2-3 days. I don't recommend storing it for longer than that because of the feta and the yogurt in the dressing.

Notes

Avocado dressing:

1 avocado, 150g Greek yogurt, a large handful of each fresh cilantro and fresh parsley, 1-2 cloves garlic, 1/2 tsp sea salt, 1/4 cup lime juice (1-2 limes), 1/4 cup water (or more as needed).

Add everything to a blender and blend on high until creamy. Add more water as needed or more lime juice to taste. Store in an airtight jar in the fridge for up to 3-4 days.

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