Zesty Salad with Chickpeas and Feta

Name: Zesty Salad with Chickpeas and Feta
Ingredients: 2 cups water; 1 cup quinoa, uncooked; ¼ cup lemon juice (squeezed from about 1 lemon); ½ teaspoon kosher salt (set aside); 1 ½ teaspoons kosher salt (split into two portions); 1 teaspoon paprika, smoked; 3 tablespoons olive oil, extra-virgin; 1 jar (14 ounces) roasted red peppers, drained, dried, and diced (equals about 1 cup); ¼ cup chopped fresh parsley, basil, dill, or other soft herbs (loosely packed); 1 cup baby arugula, tightly packed (optional); 1 can of chickpeas (low sodium), drained and rinsed; ¾ cup crumbled feta cheese or goat cheese (divided, about 4 ounces); ¾ cup toasted almonds, pecans, or pistachios (chopped or slivered, divided)

yummyflavorsrecipes.com

A lively mix of quinoa, chickpeas, feta, red peppers, and lemony dressing. Perfect for gatherings or weekly prep.

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Ingredients

2 cups water
1 cup quinoa, uncooked
¼ cup lemon juice (squeezed from about 1 lemon)
½ teaspoon kosher salt (set aside)
1 ½ teaspoons kosher salt (split into two portions)
1 teaspoon paprika, smoked
3 tablespoons olive oil, extra-virgin
1 jar (14 ounces) roasted red peppers, drained, dried, and diced (equals about 1 cup)
¼ cup chopped fresh parsley, basil, dill, or other soft herbs (loosely packed)
1 cup baby arugula, tightly packed (optional)
1 can of chickpeas (low sodium), drained and rinsed
¾ cup crumbled feta cheese or goat cheese (divided, about 4 ounces)
¾ cup toasted almonds, pecans, or pistachios (chopped or slivered, divided)