Quinoa, Chickpea, and Avocado Salad with Lemon-Olive Oil Dressing

This quinoa, chickpea, and avocado salad is a light and refreshing side dish that's perfect for summer. It's packed with protein and fiber, and the lemon-olive oil dressing adds a bright and tangy flavor. Best of all, it's easy to make and can be tailored to your own taste preferences.

This salad was inspired by a trip I took to Greece a few years ago. I was staying on a small island called Aegina, and I ate this salad at a local taverna. It was so simple, but it was so delicious that I couldn't stop thinking about it. When I got home, I recreated the salad using quinoa instead of rice, and I've been making it ever since. This salad is a great way to use up leftover quinoa, and it's also a great way to get your daily dose of protein and fiber. The lemon-olive oil dressing is light and refreshing, and it adds a bright and tangy flavor to the salad. Best of all, this salad is easy to make and can be tailored to your own taste preferences. You can add any vegetables or herbs that you like, and you can adjust the amount of dressing to your liking.

Prep time: 15 | Cook time: 0 | Serves: 4

Ingredients

• 1 cup quinoa, cooked
• 1 can (15 ounces) chickpeas, rinsed and drained
• 1 avocado, diced
• 1/2 cup chopped red onion
• 1/4 cup chopped kalamata olives
• 1/4 cup chopped sun-dried tomatoes
• 1/4 cup chopped fresh parsley
• 1/4 cup lemon-olive oil dressing

Instructions

1. Combine all ingredients in a large bowl.
2. Toss to coat.
3. Serve immediately.
4. Enjoy!

Why It Works

• The combination of quinoa, chickpeas, and avocado provides a good balance of protein, fiber, and healthy fats.
• The lemon-olive oil dressing is light and refreshing, and it adds a bright and tangy flavor to the salad.
• The salad is easy to make and can be tailored to your own taste preferences.