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–+ -6 servings

Tomato Chickpea and Quinoa Salad with Lemon Basil Vinaigrette

Tomato, Chickpea, and Quinoa Salad with Lemon Basil Vinaigrette makes the perfect summer meal
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Salad
Cuisine: American
Servings: 4 -6 servings
Author: Seasoned Sprinkles

Ingredients

  • 1 cup of uncooked quinoa
  • 1 15 ounce can of chickpeas drained and rinsed
  • 1 pint of cherry tomatoes quartered
  • 4 ounces of ricotta salata or feta crumbled
  • salt and pepper to taste

For the dressing

  • the juice of 2 lemons
  • 1/3 cup of good extra virgin olive oil
  • 3 cloves of garlic
  • 1/2 cup of basil loosely packed

Instructions

  • Cook the quinoa according to directions and let cool. While the quinoa is cooking, quarter the cherry tomatoes. Toss the cherry tomatoes, chickpeas, quinoa, and cheese together. Set aside.
  • Add the ingredients for the dressing to a food processor and pulse together until combined. Pour over the salad and toss together.
  • Enjoy!

Notes

Feel free to sub out feta for ricotta salata.

Nutrition

Serving: 4-6 servings
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