Description

This tasty chickpea quinoa salad is packed with crunchy almonds, salty feta, and plenty of veggies for a salad that is perfect for a filling meal!

Ingredients

Units Scale

For the salad

6 cups chopped romaine
1 cup cooked quinoa
1 (15oz) can chickpeas, drained and rinsed
1 large carrot, peeled and chopped
1 red bell pepper, seeded and chopped
1/4 cup chopped roasted, salted almonds
1/4 cup feta cheese

For the dressing:

3 tablespoons olive oil
1 tablespoon white wine vinegar
2 tablespoons lemon juice
2 teaspoons honey
1/2 teaspoon cumin
1 tablespoon adobo sauce
1/4 teaspoon salt

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Instructions

In a large bowl, combine all the salad ingredients.
In a small bowl or jar, whisk together the dressing.
Drizzle the dressing over the salad. Divide into bowls and enjoy immediately.

Notes

If you want to save half of this salad for later, wait to add the dressing until you’re ready to enjoy it. The salad can be prepared a day or two in advance. (For best flavor, wait to add the almonds until you dress the salad!)