Protein-Packed Vegetarian Salad

Ingredients

• 2 cups cooked quinoa
• 1 can (15 oz) chickpeas, rinsed and drained
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1 bell pepper, diced (any color)
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup feta cheese, crumbled (optional)
• 1/4 cup walnuts or almonds, chopped

Dressing

• 3 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the cooked quinoa, chickpeas, cherry tomatoes, cucumber, bell pepper, red onion, and parsley.
2. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper.
3. Pour the dressing over the salad and toss gently to combine.
4. If using, add the feta cheese and nuts; toss again.
5. Serve immediately or refrigerate for up to 2 hours before serving for the flavors to meld.