I always have these grains and beans in my freezer, so I can whip this quick satisfying salad up with any other veggies I have on hand and finish it off with a simple lemony vinegar and oregano dressing.
Vegan Cooking Level: Beginner
1 can chickpeas, drained
1/2 cucumber, seeded and diced
1 tomato, diced
1 roasted or 1/2 fresh red pepper, diced
1 cup quinoa (or more, to your liking)
1/2 cup red onion, sliced
1 avocado, diced
1/4 cup Kalamata lives, halved or sliced
2 cups greens, any kind, diced
juice of one lemon
2 tbsp. (or more) red wine vinegar
1 tsp. dried or fresh oregano
1/2 tsp salt (optional)
1/4 tsp. pepper
Assemble all ingredients. Chop all veggies. Add everything to a large bowl and mix. You can add or subtract any veggies or ingredients to your liking.
For a completely fat-free option, leave out the avocado and the olives.
It's that simple!
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