Chickpea Quinoa Salad

Even better the next day!

This is an easy dish that is surprisingly filling. I took advantage of the quinoa prep by making double what I needed for the night. This way, I could have quinoa already prepared for the next night's dinner (I topped it with chicken and other vegetables the next night). For this to be a vegetarian dish, it still has 17g of protein in it. Feel free to add some grilled chicken on top as well. I recommend letting this chill in the fridge a little before serving; however, you can eat it as soon as you prepare it.

Ingredients

• 1 cup dry quinoa (cut in half if you don't want to prep for the next night)

• 2 cups low sodium chicken broth (cut in half if you don't want to prep for the next night)

• 1 can of chickpeas (drained and rinsed)

• 1 cucumber (chopped)

• 1 red onion (chopped)

• 1/4 cup pistachios (shelled)

• 1/3 cup feta cheese

• 1 tbsp olive oil

• 2 tbsp lemon juice

• 1 tbsp maple syrup

• optional: add parsley on top

Directions

1. Cook quinoa with the chicken broth according to instructions.

2. Save half of the quinoa for the next night's dinner (one thing done for tomorrow!).

3. Mix quinoa through feta together and set aside.

4. Stir the olive oil, lemon juice and maple syrup to create the dressing.

5. Pour the dressing over the quinoa salad and mix until well combined. Top with parsley, if using.

Makes 3 servings

Nutrition Facts (1/3 recipe)

Calories: 406 Carbs: 51g Fat: 17g Protein: 17g