Ingredients
- 3 cups cooked quinoa
- 1 pint roasted cherry tomatoes
- 2 cups arugula
- 1 cup sliced Persian cucumbers
- 1 cup mixed basil and mint chopped
- ¾ cup feta cheese crumbled
- ¾ cup Kalamata olives pitted and sliced
- ½ cup red onion diced
- ⅓ cup toasted pine nuts
- ½ cup Italian dressing with 2 additional garlic cloves, grated
- ½ teaspoon sea salt
- Freshly ground black pepper to taste
- 1 pinch red pepper flakes
- 1 cup roasted chickpeas
Instructions
- In a large mixing bowl, combine the cooked quinoa, roasted tomatoes, arugula, sliced cucumbers, chopped herbs, crumbled feta cheese, sliced olives, diced red onion, and toasted pine nuts.
- Drizzle the Italian dressing over the salad and toss everything together until well mixed. Season with sea salt, freshly ground black pepper, and a pinch of red pepper flakes, then toss again.
- Top the salad with roasted chickpeas for added crunch and protein. Serve immediately.
