# What You'll Need:
→ Salad
01 - 1 cup quinoa
02 - 2 cups water
03 - 1 (15 oz) can chickpeas, drained and rinsed
04 - 1 cup cherry tomatoes, halved
05 - 1 small cucumber, diced
06 - 1 red bell pepper, diced
07 - 1/4 cup red onion, finely chopped
08 - 1/4 cup fresh cilantro or parsley, chopped
→ Avocado Dressing
09 - 1 ripe avocado
10 - 1/3 cup plain Greek yogurt or dairy-free alternative
11 - 2 tablespoons extra virgin olive oil
12 - Juice of 1 lime
13 - 1 small garlic clove, minced
14 - 2 tablespoons fresh cilantro or parsley
15 - 1/2 teaspoon ground cumin
16 - Salt and pepper to taste
17 - 1 to 2 tablespoons water to thin if necessary
# Directions:
01 - Rinse quinoa thoroughly under cold water. In a medium saucepan, combine quinoa and water. Bring to a boil, reduce heat, cover, and simmer for 12 to 15 minutes until water is absorbed. Remove from heat and let cool.
02 - In a large bowl, mix cooled quinoa, drained chickpeas, halved cherry tomatoes, diced cucumber, diced red bell pepper, finely chopped red onion, and chopped herbs.
03 - In a blender or food processor, combine avocado, Greek yogurt or its alternative, olive oil, lime juice, minced garlic, herbs, ground cumin, salt, and pepper. Blend until smooth. Add water gradually to reach desired consistency.
04 - Pour the dressing over the salad mixture and toss gently to combine evenly.
05 - Taste the salad and adjust salt and pepper if needed. Serve chilled or at room temperature.
