Ingredients

• 1 cup cooked quinoa, cooled
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 English cucumber, diced
• ½ cup mini sweet peppers, diced
• ¼ cup red onion, diced
• ⅓ cup chopped parsley
• ¼ cup chopped mint
• ¼ cup chopped basil
• ⅓ cup feta cheese
• ⅓ cup roasted pistachios, chopped
• ¼ cup diced avocado
• 2 tablespoons hemp hearts (optional)

Dressing

• 3 tablespoons olive oil
• Juice of 1 lemon
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• ½ teaspoon garlic powder
• ¼ teaspoon turmeric
• Pinch of black pepper
• ½ teaspoon salt

Directions

Whisk together the dressing ingredients until smooth.

Combine the quinoa, chickpeas, cucumber, peppers, onion, herbs, feta, pistachios, avocado, and hemp hearts in a large serving bowl. Pour the dressing over the salad and toss gently to combine. Chill for 20 minutes before serving.