Quinoa Salad with Avocado Dill Dressing

cup quinoa

1/4 tsp kosher salt

1/4 tsp pepper

1/2 tbsp olive oil Juice of

1/2 lemon

1 tsp white wine vinegar

1 cup cherry or grape tomatoes, halved

1/2 seedless cucumber, chopped

1/2 cup (packed) roasted red peppers, drained, and sliced

2 tbsp thinly sliced red onion (or finely chopped)

1/4 cup (packed) olives

1 tbsp fresh parsley

1/2 avocado, diced Garlic Paprika Chickpeas 1 15 oz. can chickpeas, drained and rinsed

2 tsp oil

1/4 tsp each garlic powder, kosher salt and paprika Avocado Dill Dressing (blend):

1/2 an avocado

1/4 cup vegan mayo

1/4 tsp kosher salt

1/4 tsppepper

1/4 tsp garlic powder Juice of

1/2 lemon 2 tbsp fresh dill 1 tbsp agave 1 tbsp dijon mustard

Cook quinoa according to package directions and transfer to a large mixing bowl. Squeeze in the lemon juice, olive oil, salt, pepper, vinegar, stir. While the quinoa is cooking, chop the other ingredients and blend the dressing. Heat a large pan on medium heat and add oil, chickpeas, garlic powder and paprika. Cook for around 5 to 7 min, until the chickpeas get a bit crisp. Add all the components to the mixing bowl, stir, and top with the dressing. Add more salt and pepper if desired.