Avocado & Chickpeas Quinoa Salad
Bethany Daugherty, MS, RDN, LD - July 30, 2019
Looking for an easy side dish to bring to a summer pitch in? Try this avocado and chickpeas quinoa salad!  It uses simple ingredients that add up to a lot of flavor.  Quinoa, a small whole grain, is a good source of protein and dietary fiber while the fruit and vegetables provide heart healthy fats and vitamin C.  The dressing comes together quickly and could also be used on salad greens.  Eat this quinoa salad as a vegetarian main dish or add chicken for additional protein. 


1 cup quinoa, rinsed
1 can chickpeas, rinsed and drained
2 cups grape tomatoes, halved
1 cup feta cheese, crumbled
4 green onions, chopped
½ avocado, peeled and cubed
3 Tbsp. white wine vinegar
1 tsp. Dijon mustard
¼ tsp. salt
¼ tsp. pepper
¼ tsp. garlic powder
¼ cup olive oil
  1. Cook quinoa according to package directions and transfer to a large bowl to cool.
  2. Combine chickpeas, tomatoes, feta cheese, and green onions and add to quinoa.  Stir gently to combine. 
  3. Whisk white wine vinegar, Dijon mustard, salt, pepper, garlic powder and olive oil in a small bowl, or shake together in a jar.
  4. Drizzle dressing over salad and toss to coat.  Gently mix in avocado cubes if planning to serve immediately.  Otherwise, refrigerate and add avocado prior to serving. 
Makes: 6 servings
Serving Size: 1 cup
Nutrition facts per serving: Calories 352; Fat 19g; Saturated fat 3.5g; Protein 11g; Carbohydrate 36g; Fiber 8g; Cholesterol 16g; Sodium 388mg
Recipe adapted from Taste of Home.