By Jaylynn Truman
In a large mixing bowl, combine the cooked quinoa and cooked chickpeas.
Add the mixed roasted vegetables to the bowl with the quinoa and chickpeas.
Crumble the feta cheese over the salad mixture.
Drizzle the olive oil and lemon juice over the salad. Season with salt and black pepper to taste.
Finely chop the parsley and sprinkle it over the salad. Toss everything gently to combine all ingredients.
Serve immediately at room temperature or chill in the refrigerator for 30 minutes if you prefer it cold.
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By Jaylynn Truman
This Vegetarian Salad Main Course Healthy recipe is ready in 25 minutes and features Cooked quinoa, Cooked chickpeas, Mixed roasted vegetables (bell pepper, zucchini, red onion) and other delicious ingredients. Contains 450 calories total.
In a large mixing bowl, combine the cooked quinoa and cooked chickpeas.
Add the mixed roasted vegetables to the bowl with the quinoa and chickpeas.
Crumble the feta cheese over the salad mixture.
Drizzle the olive oil and lemon juice over the salad. Season with salt and black pepper to taste.
Finely chop the parsley and sprinkle it over the salad. Toss everything gently to combine all ingredients.
Serve immediately at room temperature or chill in the refrigerator for 30 minutes if you prefer it cold.
Calories per Serving: 450
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