It’s no secret that I love salads! This quinoa salad with peas, feta, mint, and roasted chickpeas is packed with flavour!

1 can (19 oz) (562 mL) chickpeas, drained and rinsed
1 tbsp (15 mL) olive oil
1/4 tsp (0.62 g) salt 1 ml
1/4 tsp (0.62 g) pepper 1 ml
1 cup (206 g) uncooked quinoa
1 1/4 cup (310 mL) water
1 1/2 cups (225 g) frozen peas, defrosted
1/3 cup (50 g) diced pitted black olives (optional)
1/2 cup (63 g) crumbled feta cheese
2 tbsp (30 mL) olive oil
2 tbsp (30 mL) lemon juice
1 tsp (3 g) minced garlic 5 ml
1/3 cup (7 g) chopped mint 80 ml

1. Preheat oven to 400° F. 200 C Dry chickpeas well with paper towel. Toss with 1 tbsp (15 mL) olive oil and half the salt and pepper. Place on baking sheet lined with foil and sprayed with vegetable oil. Roast for 25–30 minutes or until crisp. Toss occasionally.

2. In a small saucepan, bring quinoa and water to boil. Cover and simmer on lowest heat for 15 minutes. Remove from heat, fluff, and put into serving bowl to cool.

3. Add peas, olives, feta, oil, lemon juice, garlic, remaining salt and pepper, chickpeas, and mint. Combine well.

Serves 4—GF/VEG

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