Mediterranean Quinoa , Feta & Roasted Veggies Salad

ingredients

For the Salad

• 1 can chickpeas, drained and rinsed
• 10 mini bell peppers, chopped
• ½ cup veggies ( carrots, zucchinis, eggplant)
• ½ cup cooked quinoa
• 2 cups kale, finely chopped
• ¼ cup vegan feta
• ½ avocado, diced or sliced

For the Dressing

• ¼ cup extra virgin olive oil
• ¼ cup lemon juice
• 1 tbsp Dijon or English mustard
• 1 tbsp agave or maple syrup
• ¾ tsp salt
• ¼ tsp black pepper
• 1 tsp Italian herbs

instructions

1. Cook the quinoa according to the package instructions, then measure out ½ cup cooked quinoa.
2. Preheat the oven to 450°F.
3. While the oven heats, chop the mini bell peppers, veggies and drain and rinse the chickpeas.
4. Place the cooked quinoa, chopped peppers, and chickpeas on a baking sheet, keeping them in separate sections if you want the textures to stay distinct.
5. Bake for about 20 minutes, or until the chickpeas and peppers are lightly golden and the quinoa has crisped slightly in places.
6. While everything roasts, wash the kale and finely chop it.
7. Add the kale to a large bowl. If the kale feels tough, massage it with a tiny splash of dressing or olive oil for 30 seconds to soften it.
8. Make the dressing by adding the extra virgin olive oil, lemon juice, mustard, agave or maple syrup, salt, black pepper, and Italian herbs to a jar.
9. Secure the lid and shake until the dressing is glossy and combined.
10. Add the roasted quinoa, chickpeas, and peppers to the bowl with the kale.
11. Drizzle over the dressing and toss gently.
12. Top with vegan feta and avocado.
13. Say a little prayer, do a little dance, sprinkle a little love, and serve with happiness.

notes

• Roasting the quinoa gives the salad a little extra texture, but keep an eye on it so it crisps without burning.
• Finely chopped kale is easier to eat and holds dressing well.
• If making ahead, store the roasted ingredients, kale, dressing, avocado, and vegan feta separately, then assemble before serving.
• For extra protein, add tofu, extra chickpeas, hemp seeds, or lentils.
• Use a nut-free vegan feta if you need the recipe to stay nut-free.
• This is best eaten fresh, but components can be prepped ahead and stored in the fridge for up to 3 days.