Chickpea Quinoa Salad

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Feta

Tomatoes

Cucumbers

Salt & Pepper

Red Onions

Olives

Red Wine Vinegar

Mustard

Parsley

Garlic

Olive Oil

Quinoa

Chickpeas

Walnuts

Preheat the oven to 400 degrees F. Toss the tomatoes with olive oil, salt and pepper. Spread them in a single layer, cut side up.

Roast the tomatoes until they become wrinkled but are still juicy, about 25-30 minutes.

Combine the quinoa and water in a saucepan the stove. Bring to a boil. Reduce heat and simmer covered until the quinoa is tender, about 12 minutes. Wait 5 minutes before fluffing the quinoa with a fork.

For the vinaigrette, whisk together the garlic, mustard, salt, pepper, red wine vinegar and olive oil in a small bowl.

Combine the quinoa, roasted tomatoes, chickpeas, cucumbers, olives, red onions, walnuts, feta and parsley in a big bowl.

Drizzle the vinaigrette into the salad. Stir to combine.

Chickpea Quinoa Salad

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