I wanted to make a hearty salad to eat for my aunt who is a vegetarian and was not eating the chicken we barbequed, so I added chickpeas and quinoa to some fresh vegetables I got from the market. The red pepper added a lot of vitamin C, the mint added a fresh smell and flavor and the quinoa and chickpeas made the salad into a high protein meal. quinoa and chick peas are both great additions to a salad.
Ingredients
1 can chick peas
1 cup quinoa
2 red bell peppers
1 cucumber de seeded
1/2 chopped red onion
8-10 mint leaves
1/2 cup olive oil
1/4 cup lemon juice
1 tablespoon apple cider vinegar
1 teaspoon honey
Salt and black pepper to taste
1 teaspoon chopped fresh garlic
Method
Make the quinoa according to the packet directions. Let it cool.
In a large dish chop the red bell peppers and onions and cucumbers, then add the chickpeas and cooled quinoa. Chop the mint and add it to the bowl.
For the dressing, in a bottle add the garlic, seasonings and honey, add lemon juice and slowly whisk in olive oil. Shake well and pour and mix into salad. This salad can be kept in the fridge for 1-2 days
.