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Tomato Chickpea and Quinoa Salad with Lemon Basil Vinaigrette

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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