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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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