Summer Abundance Salad

Ingredients:

  • 1 (15 ounce) can chickpeas (drained and rinsed)
  • 2 tablespoons basil pesto
  • 2½ cups cooked quinoa, wild rice and/or black rice
  • 1 cup pitted fresh cherries (halved)
  • 1 cup fresh blueberries or blackberries
  • 1 nectarine (thinly sliced)
  • 2 ears grilled corn (kernels removed from the cob)
  • 1 cup cherry tomatoes (halved)
  • 6-9 ounces feta cheese (crumbled)
  • 1 avocado (sliced)
  • Large handful of microgreens and or arugula
  • ½ cup mixed toasted nuts and seeds
  • Spicy Honey Balsamic Vinaigrette
    • ¼ cup olive oil
    • ¼ cup balsamic vinegar
    • 2 tablespoons honey
    • 1 rounded tablespoon fig preserves (optional)
    • 1-2 chipotle, chili, or adobo peppers (chopped)
    • Kosher salt and pepper

Directions

In a medium bowl, stir together the chickpeas and pesto. Let sit at least 15 minutes minutes to marinate.

Prepare your grains as directed on the package.

In a large salad bowl, toss together the quinoa, cherries, berries, nectarine, corn, tomatoes and feta.

Stir in the pesto marinated chickpeas and toss the salad with about half the vinaigrette.

To serve, top the salad with sliced avocado, toasted nuts and seeds and fresh greens.

Serve with the remaining vinaigrette and chips or bread for scooping.

Spicy Honey Balsamic Vinaigrette

Combine all ingredients in a glass jar or bowl and whisk until smooth.

Taste and adjust salt and pepper to your liking.

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