Mediterranean Salad
- 4 cups cooked quinoa
- 4 cups arugula
- 1¾ cups chickpeas (1 15 ounce can)
- ½ cup olives, pitted
- ¼ cup sun dried tomatoes, chopped
- ¼ cup pine nuts
- ¼ cup parsley, chopped finely
- ½ red bell pepper, chopped
- Dressing
- 1 small garlic clove, minced
- ¼ cup cold-pressed olive oil
- ¼ cup balsamic vinegar
- 1 tablespoon maple syrup or raw honey
- ½ teaspoon sea salt
- ¼ teaspoon dried oregano
- A few grinds of fresh black pepper
- Combine all ingredients into a large bowl (including dressing ingredients) and stir gently until mixed evenly.
Recipe by Love from the Land at https://www.lovefromtheland.com/mediterranean-salad/
3.2.2265