By Filiberto Rios
In a large mixing bowl, combine the cooked quinoa and the drained, rinsed chickpeas.
Add the roasted vegetables to the bowl of quinoa and chickpeas. Stir gently to combine.
Slice the avocado in half, remove the pit, and scoop out the flesh. Dice it into small cubes and add it to the bowl.
Cut the cherry tomatoes in half and add them to the salad mixture.
In a small bowl, whisk together olive oil, lemon juice, salt, and pepper to create the dressing.
Pour the dressing over the salad ingredients. Toss everything together gently to combine and ensure that the dressing is evenly distributed.
Garnish the salad with chopped fresh parsley. Taste and adjust the seasoning with additional salt and pepper if needed.
Serve the salad fresh and enjoy!
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This Salad Vegetarian Main Course Healthy recipe is ready in 25 minutes and features Cooked Quinoa, Chickpeas, Roasted Vegetables (zucchini, bell pepper, red onion) and other delicious ingredients. Contains 350 calories total.
In a large mixing bowl, combine the cooked quinoa and the drained, rinsed chickpeas.
Add the roasted vegetables to the bowl of quinoa and chickpeas. Stir gently to combine.
Slice the avocado in half, remove the pit, and scoop out the flesh. Dice it into small cubes and add it to the bowl.
Cut the cherry tomatoes in half and add them to the salad mixture.
In a small bowl, whisk together olive oil, lemon juice, salt, and pepper to create the dressing.
Pour the dressing over the salad ingredients. Toss everything together gently to combine and ensure that the dressing is evenly distributed.
Garnish the salad with chopped fresh parsley. Taste and adjust the seasoning with additional salt and pepper if needed.
Serve the salad fresh and enjoy!
Calories per Serving: 350
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