Quinoa Salad with Creamy Lemon Pepper Dressing

Quinoa and Garbanzo bean Salad Tossed with Vegetables and a Creamy Lemon Pepper Dressing

Ingredients

Salad (1 serving)

¼ cup Cooked Quinoa

¼ cup Cooked Chickpeas

1 tablespoon Chopped Kalamata Olives

1 tablespoon Chopped Cilantro (can substitute with parsley)

¼ cup Cubed Vegan feta (Violife Just Like Feta)

¼ cup Halved Grape Tomatoes

2 handfuls Chopped Dino kale

¼ cup Cubed Cucumber

1 tablespoon Chopped Red onion

Creamy Lemon Pepper Dressing (3 to 4 Servings)

2 tbsp fresh lemon juice

1 cloves garlic

3 teaspoons honey

1 tsp dijon mustard

⅛ teaspoon salt

⅛ teaspoon black pepper

1/2 cup canola oil

1/2 cup vegan unsweetened yogurt (Kite Hill Almond Yogurt)

Procedures

Chop and cut all the ingredients for your salad if you haven't already. The ingredient amounts for the salad is for 1 large salad or 2 side salads. Double or triple the amounts to increasing servings if needed. The dressing should make for about 3 for 4 salads depending how much dressing you like on your salad.

Dressing

Start by making the Dressing. Add all the ingredients to a blender and blend until smooth. Taste for seasoning and add more salt and pepper to taste if needed. Place the dressing in an airtight container and refrigerate to preserve.

Assembling the Salad

In a large bowl, add all the salad ingredients. This part is optional, but I recommend drizzling one teaspoon of olive oil and 1/2 tsp of lemon pepper seasoning over the salad ingredients and tossing together with tongs.

Then one tablespoon at a time, add the dressings and mixing until everything is well coated in dressing. Taste a spoonful of salad to double check for seasoning. Once the salad tastes seasoned and dressed to your desire, plate it in a bowl or on a plate and enjoy.