Quintessential Summer Salad
1 15 oz. can chickpeas, drained
2 Tbs pesto alla genovese [Available at Seasons]
2 ½ cups cooked quinoa [Available at Seasons]
1 cup pitted black cherries
1 cup blackberries
1 nectarine, thinly sliced
2 ears grilled corn, kernels removed from cob
1 cup cherry tomatoes
6 oz. crumbled feta cheese
1 avocado, thinly sliced
1 handful microgreens
½ cup mixed toasted nuts (we used pumpkin seeds, cashews, and almonds)
¼ cup Seasons Chipotle Infused Olive Oil
¼ cup Seasons Piedmont Honey White Balsamic
1 Tbs fig jam [Available at Seasons]
1 tsp Seasons Himalayan Pink Premium Salt
½ tsp Pepe e Aglio
Cook quinoa according to package directions. Cool.
Stir together chickpeas and pesto and set aside.
In a small stainless steel bowl, whisk together all dressing ingredients.
Add quinoa, cherries, blackberries, corn, tomatoes, nectarine, feta, and dressing to a large bowl and toss gently to combine.
Divide quinoa mixture between 4 bowls. Top with sliced avocado, chickpeas, nuts, and microgreens.