This salad is a meal all by itself without being the slightest bit heavy. It highlights the anti-inflammatory foods of the Mediterranean diet, delivering complete proteins from the chickpeas and quinoa, healthy fats from the olives and olive oil, and a hearty dose of fiber. Make a big batch on a Sunday and pack it for lunch throughout the week!
This salad is a meal all by itself without being the slightest bit heavy. It highlights the anti-inflammatory foods of the Mediterranean diet, delivering complete proteins from the chickpeas and quinoa, healthy fats from the olives and olive oil, and a hearty dose of fiber. Make a big batch on a Sunday and pack it for lunch throughout the week!
2 cups cooked quinoa
1 small cucumber, chopped
1 cup cherry tomatoes, chopped
3/4 cup Kalamata olives
1 cup cooked chickpeas (or 1 cup cooked chicken, cubed)
1/2 cup red onion, finely chopped
1/2 cup parsley, chopped
1 small shallot, minced
1/4 cup fresh lemon juice
1/4 cup + 1 Tbs. extra-virgin olive oil
1 tsp. dijon mustard
1/2 tsp. honey
2 pinches of sea salt
1 pinch of pepper
|
