Citrus Quinoa & Chickpea Salad

Ingredients:

1 cup uncooked quinoa

1 16-ounce can chickpeas (garbanzo beans), rinsed and drained

1 cup matchstick or shredded carrots

1 cup chopped flat-leaf (Italian) parsley

1 cup pulp-free orange juice

2 tablespoons lemon juice

zest of 1 lemon (to equal approximately 1 tablespoon)

1 cup reduced-fat feta cheese

1 1/2 teaspoons kosher salt

1/4 teaspoon black pepper

Directions:

Prepare quinoa according to package directions. After cooking, allow to cool completely and fluff with a fork.

In a large bowl, combine cooled quinoa, chickpeas, carrots, parsley, orange juice, lemon juice, lemon zest, feta, salt and pepper. Eat immediately or refrigerate until serving.

If refrigerated overnight, taste and adjust seasoning again before serving if needed. (The right amount of salt takes this salad from good to great!)

Recipe Notes: This is delicious served immediately but also if made ahead. It can easily be refrigerated for 1-2 days prior to serving.

Yields About 6 cups