This delightful quinoa salad with chickpeas will tempt your tastebuds with the textures and flavors of cucumber, pickled onions, tomatoes, bell peppers, and more.
Top with a flavorful and easy-to-make rose balsamic vinaigrette, (vegan) feta cheese, and avocado, and you will be wondering where this flavorful crunchy salad has been all of your life!
1. Rinse quinoa before cooking. In a saucepan, bring rinsed quinoa and water to a boil, then simmer for 15 minutes. Let stand with lid on for 5 minutes to absorb water, then drain excess.
2. While quinoa cooks, drain chickpeas, mince mint, and shell pistachios if needed. Dice tomatoes, cucumber, red onion, and bell pepper. Measure pickled onions and feta cheese; set aside feta separately. Dice avocado just before serving.