Mediterranean Quinoa Salad With Lemon Vinaigrette

Ingredients

• Salad
• ▢ 3 cups mixed greens
• ▢ 3 cups cooked quinoa, chilled
• ▢ 1 can chickpeas, rinsed and drained
• ▢ ½ English cucumber, diced
• ▢ 1 cup cherry or grape tomatoes, halved
• ▢ 1 cup shredded red/purple cabbage
• ▢ ½ red onion, diced (~½ cup)
• ▢ ¼ cup kalamata olives, pitted and sliced
• ▢ ¼ to ½ cup crumbled feta
• ▢ Optional minced herbs, basil, mint, parsley, cilantro
• Lemon Vinaigrette (makes ~½ cup)
• ▢ 4 tablespoons fresh lemon juice
• ▢ 3 tablespoons extra virgin olive oil
• ▢ 1 tablespoon rice vinegar
• ▢ 1½ teaspoons lemon zest ​
• ▢ 1 teaspoon Dijon mustard, or more to taste
• ▢ ¼ teaspoon salt, more to taste
• ▢ ¼ teaspoon ground black pepper