Mediterranean Shared Salad
A vibrant, nourishing salad with quinoa, chickpeas, and fresh veggies, topped with a zesty homemade dressing.
Servings
Ingredients
- ⅓ cup quinoa dry
- ½ tsp vegetable stock powder
- 4 cups mesclun
- 2 cups chickpeas cooked
- 7 oz baby tomatoes chopped in half
- ¼ cup pine nuts toasted
- 1 cucumber finely diced
- ⅓ cup pickled onions
- 20 kalamata olives pitted and diced
- 1 avocado diced
- ½ cup fresh mint
- ¼ cup hummus
Dressing
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 2 tsp apple cider vinegar
- 1 tsp dried oregano
- 2 tsp maple syrup
Instructions
- Prepare the quinoa: Rinse the quinoa thoroughly to avoid bitterness. Add to a small pot along with the vegetable stock powder and 2/3 cup of water. Bring to a soft boil, reduce to low heat, and cook covered for about 12 minutes, until all the water is absorbed. Remove from the stove and let it sit covered for 5 minutes. Fluff with a fork.
- Toast the pine nuts: Add to a small pan on medium to low heat, and cook until slightly golden, stirring regularly. Monitor closely to avoid burning.
- Prepare the dressing: Whisk together the olive oil, lemon juice, apple cider vinegar, oregano, and maple syrup.
- Assemble: In a large serving bowl, add the mesclun, chickpeas, tomatoes, pine nuts, cucumber, pickled onions, olives, and avocado. Top with hummus, drizzle with the dressing, and toss to combine.
Video
Nutritional Information - Per Serving
Calories 470kcal | Carbohydrates 33g | Protein 14g | Fat 25g | Sodium 453mg | Fiber 15g | Vitamin A 314IU | Vitamin C 26mg | Calcium 170mg | Iron 7mg