Quinoa Chickpea Salad with Basil & Olives 🌿🍃 w/ avocado, tomatoes and crisp sweet vidalia onions and balsamic vinaigrette 🌿🍃

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Quinoa Chickpea Salad with Basil & Olives 🌿🍃 w/ avocado, tomatoes and crisp sweet vidalia onions and balsamic vinaigrette 🌿🍃
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This simple yet delicious salad is filled with freshness and nutrients! The ingredients are bold and flavorful. You can mix up the fresh herbs if you like, and here we use mostly fresh basil and some fresh parsley. 🌿🍃
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The chickpeas are spiced with garlic and sweet paprika (obsessed with them this way, so easy). There's a yummy mix of kalamata and castelvetrano olives too. If you're not an olive fan, marinated artichokes or roasted peppers would be great in here too. 🌿🍃
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The tasty recipe is below! ❤🌿🍃
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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.