Ingredients:
- 1 cup cooked quinoa (or farro)
- 1 can (15 oz) chickpeas, drained and rinsed
- ½ small red onion, thinly sliced
- ½ cup crumbled feta
- ¼ cup pistachios or sliced almonds
- 1 cup arugula or baby spinach
- ½ avocado, sliced (optional)
Dressing:
- 3 tbsp J. Olive Co. Persian Lime Olive Oil
- 2 tbsp J. Olive Co. Elderflower Balsamic
- 1 tsp Dijon mustard
- ½ tsp honey
- Salt & pepper to taste
Instructions:
- In a small bowl, whisk together the dressing ingredients.
- In a large bowl, combine farro, chickpeas, red onion, and arugula. Toss with dressing.
- Top with crumbled cheese, pistachios, and avocado slices if using.
- Serve immediately or let marinate for 10–15 minutes for deeper flavor.