Description
A vibrant and nutritious salad bursting with seasonal flavors, featuring nutty quinoa, crisp snap peas, and a zesty lemon garlic dressing.
Ingredients
Scale
- Dressing:
- 4 small cloves garlic, grated or pressed
- 1 tablespoon apple cider vinegar
- 1/3 cup olive oil (extra virgin recommended)
- 1/4 cup lemon juice (freshly squeezed)
- Zest from 1 lemon
- 1 teaspoon salt
- Pinch black pepper
- 2 teaspoons honey
- 1 teaspoon mustard
- Salad Base:
- 1 can chickpeas – drained and rinsed
- 1 bunch radishes – finely chopped
- 1 bunch scallions – finely sliced
- 1 bunch mint – finely chopped
- 5–6 oz block feta – crumbled
- 3/4 cup roughly chopped pistachios
- ~6 oz snap peas – finely sliced
- 1 1/2–2 cups cooked quinoa
Instructions
- Make the Dressing: In a jar or bowl, combine garlic, apple cider vinegar, olive oil, lemon juice, lemon zest, salt, black pepper, honey, and mustard. Whisk or shake until smooth.
- Prepare the Salad: In a large bowl, combine chickpeas, chopped radishes, sliced scallions, chopped mint, crumbled feta, pistachios, sliced snap peas, and cooked quinoa.
- Toss with the Dressing: Pour the dressing over the salad mixture and toss gently.
- Serve Fresh: Divide the salad into servings and enjoy!
Notes
For best flavor, always use fresh ingredients. This salad can be stored in the fridge for up to 4 days. Keep dressing separate until ready to serve for best texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 30mg
Keywords: Spring Salad, Quinoa Salad, Healthy Salad, Vegetarian Salad, Lemon Dressing
