Servings: 8 servings 1x
- Cook quinoa according to package instructions. Fluff with a fork and allow to cool completely.
- Open can of chickpeas and rinse under cold water until the water runs clear. Set aside.
- Prepare dressing by blending fresh basil leaves, white balsamic, lemon juice, dijon mustard, maple syrup, and salt with an immersion blender or standard blender
- Add the cooked and cooled quinoa to a bowl along with the chickpeas, feta, cucumber, bell pepper, and red onion. Pour lemon basil vinaigrette over top and toss to combine. Serve chilled or at room temperature.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.