Vegan No-Oil Chickpea Quinoa Greek Salad

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

How To

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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DISCLAIMER: Naomi Green is a Vegan Lifestyle Coach & Educator certified by the Main Street Vegan Academy with a certificate in Plant-Based Nutrition from The T. Colin Campbell Center for Nutrition Studies and eCornell.   Her website, and her Plant-Empowered Woman  programs are a service of Going Vegan For Health, LLC, owned by Naomi Green. The content and material on this website should not be considered medical advice nor medical treatment for any specific health conditions. Naomi Green is not a health care provider or clinical nutritionist. Consult your doctor before changing your diet and discuss any and all medications you are on including monitoring your health for positive changes that may affect the amount of medication you are taking.

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