Clean, full of veggies and vegan friendly
This is a recipe I found here and modified a little bit to make it vegan friendly by omitting the feta cheese. I also left out the olives and capers but feel free to add what you like to suit your taste. The great thing about this recipe is it gets better after it’s been sitting in the fridge for a day or so and all the flavors have had a chance to meld together. I’m portioning this out for my lunch at work for the next three days. It’s nice when I don’t have to think about what to pack for lunch everyday.
- 1 – 15 oz. can chickpeas rinsed and drained
- 1/2 green bell pepper chopped into small pieces
- 2 green onions chopped
- 1 cup cooked quinoa
- 1/4 cup finely chopped cilantro
- 1 avocado sliced into small pieces
- Red wine vinegar or your favorite red wine vinagratte dressing
- (optional – feta cheese to sprinkle on top)
Cook quinoa according to directions, set aside to cool. Chop bell pepper, green onions and cilantro. Rinse and drain can of chickpeas. Add all ingredients together in a mixing bowl except the avocado. Add red wine vinegar or dressing to taste (I use about 1/4 cup of dressing but add as much or little as you like) and mix thoroughly. Chill in fridge for at least 2 hours. Garnish with several slices of avocado when you are ready to serve. If you are adding feta cheese do so just before serving when you are adding the avocado.
Makes approximately 4 servings
Let me know if you try this recipe! Also check out my Pinterest for more healthy meal and snack ideas. Thanks for reading!!