Spring Veggie & Chickpea salad
When I’m on the road, I always travel with a few necessities- snacks, a small bottle of hot sauce, and home made trail mix. Sometimes I will pack a bit more, depending on where I'm going, for how long, and how I'm getting there. Often I like to bring some fresh veggies or a salad so I know I’ll get something decent to eat.
This is one of my favorite go to salads, particularly in Spring when asparagus and peas are in season. This is easy to make, and it travels well. It’s an oldie but a goodie, recently updated for you! Give it a shot, and see what you think!
Spring Veggie & Chickpea Salad
Makes approximately 6 servings.
Ingredients:
Salad:
2/3 C Quinoa, cooked & cooled (2 Cups cooked)
1 Can Chickpeas, drained
1 1/2 C English Peas, shelled if not already
1 1/2 C Asparagus, chopped into bite size pieces
1 C Radishes, sliced small
1/2 C Flat Leaf Parsley, chopped
1/2 C Feta Cheese (about 3 ounces), crumbled
Dressing:
1/8 C Olive Oil
1/8 C Red Wine Vinegar
1 Tbl Herbes de Provence
1 Tsp Dijon Mustard
Salt & Pepper
Directions:
Cook Quinoa according to directions. Let cool.
Steam Peas & Asparagus to desired softness. Let cool.
Combine all Salad Ingredients into a large bowl and mix well.
Mix the Dressing Ingredients in a measuring cup. You should have about 1/2 cup of dressing for the salad. Top salad with dressing, and stir to coat.
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Notes:
Feel free to cook your own Chickpeas instead of using canned.
You can add any veggies you like to this salad, this is what I had on hand, and what was seasonal.
If you don't eat beans, feel free to substitute another protein like chicken or even tuna.
Make it Vegan with your favorite Vegan Feta Cheese!
The dressing should be about 1/2 cup of liquid. I prefer a little less oil than "standard" dressings (as published in the recipe), and will often do 50/50 oil to vinegar or even 1/4 oil and 3/4 vinegar, depending on my taste.