This is a different twist on my Quinoa, Chickpea, and Avocado Salad. With the addition of crumble feta cheese, this recipe has more of a Mediterranean vibe to it. This salad also eliminates the avocado topping and just uses sliced avocado placed on top. This cuts the prep time and makes the salad even easier to prepare. This recipe is great served as a light lunch, or would pair well with a grilled turkey burger or grilled chicken for dinner.
1/4 cup quinoa
1/2 cup low sodium chicken broth
1 16-ounce can chickpeas, drained
1/2 pint cherry tomatoes, sliced in half
2 tsp minced garlic
1 Tbsp oregano
salt and pepper to taste
juice from 1 lemon
1/4 cup reduced fat crumbled feta cheese
1/2 of a whole avocado, sliced
optional: chopped black olives or diced red onion
Rinse quinoa under cold water. Put quinoa and chicken broth in a pot and bring to a boil. Reduce heat, cover, and simmer for 15 minutes, or until liquid is absorbed. Place quinoa in refrigerator to chill.
After quinoa is chilled, put into large mixing bowl. Add chickpeas, tomatoes, garlic, seasonings, lemon juice, and feta cheese. Mix all ingredients together. Divide salad into individual serving bowls and top with sliced avocado.
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-Quick and easy to make
-Refreshing, light summer dish
-Nutritious and high in fiber
-Great as a side dish for dinner or light lunch
-Seasonal (best during summer months)
-Moderately high in fat and calories if served as a side dish
-Quinoa is not available in all grocery stores (see Quinoa, Chickpea, and Avocado Salad post to get a list of stores that carry quinoa)
Overall Rating: 4 out of 5