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 reduced-sodium preferred
- 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 fresh 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, avocado, and fresh mint. 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