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🌈 Eat the rainbow with @janetsmunchmeals’ Quinoa Chickpea Salad with Basil & Olives 😍
Isn’t this the perfect spring bowl to add to your menu this season? SAVE and try! 👇
1 cup uncooked quinoa
1 15 oz. can chickpeas, drained and rinsed
1 tsp avocado oil
1/2 tsp sweet paprika
1/4 tsp garlic powder
1/4 tsp kosher salt
1/3 cup kalamata olives, coarsely chopped
1 pint cherry or grape tomatoes, halved
1/2 medium sweet vidalia onion, thinly sliced
1 avocado, diced
1/4 cup (somewhat packed) fresh basil, thinly sliced
1 tbsp (packed) fresh parsley, thinly sliced
1 tbsp hemp seed hearts
Dressing:
1/4 cup balsamic vinegar
1/4 cup olive oil
1 tsp kosher salt
1 tsp pepper
1 tsp agave nectar
1 tsp dijon mustard
Cook the quinoa according to package directions then set aside to cool. Cook the chickpeas with the avocado oil, garlic powder and salt for 3 to 4 min over medium heat.
Meanwhile whisk together the dressing ingredients, and add the remaining ingredients to a mixing bowl. Add quinoa and chickpeas to mixing bowl with half the dressing. Add more dressing as desired.
📽 @janetsmunchmeals
#veganbowls #nourishbowls #springrecipes #vegetables #veganrecipes #plantbasedliving
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