Quinoa Salad With Chickpeas And Avocado
½ cup boiled quinoa
½ cup boiled chickpeas
½ cup chopped inexperienced onion
½ cup halved cherry tomatoes
½ avocado, chopped
1 tbsp chopped coriander leaves
1 tsp black pepper powder
For the dressing:
1 tbsp chilly pressed virgin coconut oil
2 tbsp lemon juice
½ tsp oregano
½ tsp dried basil leaves
1 tsp finely-chopped garlic
- To organize the dressing, place the chilly pressed virgin coconut oil, lemon juice, oregano, dried basil leaves and chopped garlic in a small bowl, and blend effectively.
- In a big bowl, combine collectively the boiled quinoa, chickpeas, inexperienced onions, cherry tomatoes, avocado, coriander leaves, black pepper powder and the dressing.
- Serve instantly.
Additionally see: Asian Summer Salads à la Chef Karma Tenpa of Yazu