Description
1 cup cooked quinoa (cooled)
1 cup canned chickpeas, drained and rinsed
1/2 cup crumbled feta cheese
1/4 cup dried cranberries
1/2 cup cucumber, diced
1/4 cup red onion, thinly sliced
1/4 cup fresh parsley, chopped
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon honey (optional)
Salt and pepper to taste
Directions:
In a large bowl, combine the cooled quinoa, chickpeas, feta, cranberries, cucumber, red onion, and parsley.
In a small bowl, whisk together the olive oil, balsamic vinegar, honey (if using), salt, and pepper.
Pour the dressing over the salad and toss to combine until everything is well coated.
Serve immediately or refrigerate for 30 minutes for the flavors to meld together.
Prep Time: 10 minutes
Cooking Time: 10 minutes (for quinoa)
Total Time: 20 minutes
Kcal: 250 kcal per serving
Servings: 4
