Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 5


▢1 cup quinoa
▢1/4 tsp salt
▢1/4 tsp black pepper
▢1/2 tbsp olive oil
▢fresh lemon juice of 1/2 lemon
▢1 tsp white wine vinegar
▢1 cup cherry tomatoes or grape tomatoes, halved
▢1/2 seedless cucumber chopped
▢1/2 cup packed roasted red peppers drained, and sliced
▢2 tbsp red onion thinly sliced or finely chopped
▢1/4 cup packed olives
▢1 tbsp fresh parsley
▢1/2 avocado diced
Garlic Paprika Chickpeas
▢1 15 oz. can chickpeas drained and rinsed
▢2 tsp oil
▢1/4 tsp garlic powder
▢1/4 tsp kosher salt
▢1/4 tsp paprika
Avocado Dill Dressing
▢1/2 avocado
▢1/4 cup mayo
▢1/4 tsp salt
▢1/4 tsp black pepper
▢1/4 tsp garlic powder
▢fresh lemon juice of 1/2 lemon
▢2 tbsp fresh dill
▢1 tbsp agave
▢1 tbsp dijon mustard

Cook quinoa according to package directions and transfer to a large mixing bowl. Squeeze in the lemon juice, olive oil, salt, pepper, vinegar, stir.
While the quinoa is cooking, chop the other ingredients and blend the dressing.
Heat a large pan on medium heat and add oil, chickpeas, garlic powder and paprika. Cook for around 5 to 7 min, until the chickpeas get a bit crisp.
Add all the components to the mixing bowl, stir, and top with the dressing. Add more salt and pepper if desired.