Roasted Veg and Quinoa Salad

For the Salad:

• 1 can chickpeas
• 10 mini bell peppers
• 1⁄2 cup cooked quinoa
• 2 cups kale (finely chopped)
• 1⁄4 cup vegan feta
• 1⁄2 avocado

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For the Dressing:

• 1⁄4 cup extra virgin olive oil
• 1⁄4 cup lemon juice
• 1 tablespoon mustard (Dijon or English)
• 1 tablespoon agave (or maple syrup)
• 3⁄4 teaspoons salt
• 1⁄4 teaspoon black pepper
• 1 teaspoon Italian herbs

1. Cook quinoa according to package.

2. Meanwhile, chop up the mini bell peppers and strain and rinse the chickpeas.

3. Once quinoa is cooked, lay the cooked quinoa, chopped peppers, and rinsed chickpeas on a baking sheet, keeping them separated. Bake at 450˚F for 20 minutes or until crispy.

4. Meanwhile, wash the kale and finely chop it.

5. Add the kale to a bowl and layer with the cooked quinoa, chickpeas, and peppers.

6. Add all the dressing ingredients to a jar and mix together. Drizzle dressing over the salad.

7. Top with vegan feta cheese and avocado.

8. Say a little prayer, do a little dance, sprinkle a little love, and serve with happiness ❤️