INGREDIENTS DRESSING – 1 Lemon – 1 tbsp Sour Cream – 1/2 tsp Honey – 1 tsp Yellow Mustard – 1 tsp Italian Parsley – Salt & Pepper to taste ROASTED CHICKPEAS – 15 oz Chickpeas – 1/2 tsp Salt & Pepper, Garlic Powder – 1 tsp EVOO SALAD – 1 cup Quinoa, uncooked – 1/2 cup Red Pepper – 2 cups Kale – 1/4 cup Scallions – 1/2 cup Feta – 1 Pomegranate
A light and bright salad with a creamy dressing you can eat for dinner or enjoy as a healthy side dish. So many delicious textures and flavors come from this one salad. You can easily make this salad in advance so you have it ready to go for a meal or lunch prep for the week.
The entire dish can be prepped ahead so you can eat it when you're ready to serve.
By the way, you can make extra and freeze quinoa. Just spread it out on a sheet pan and freeze, then scoop it into a freezer bag/container.
WHILE THE QUINOA IS COOKING, BEING ROASTING YOUR CHICKPEAS/
PREPARE THE DRESSING.
IT DOESN'T TAKE LONG TO CHOP UP RED PEPPER, KALE AND SCALLION.
SLICE THE POMEGRANATE IN HALF AND THEN USE THE KNIFE TO WHACK THE BACK OF THE POMEGRANATE TO LOOSEN THE SEEDS AND GUIDE THEM INTO A BOWL.
BEGIN TO INCORPORATE ALL THE INGREDIENTS INTO A BOWL AND COMBINE.