This show-stopping salad takes the traditional potluck version to a whole new level, making it elegant enough for a dinner party.
Course
Dinner Salads
Prep Time20minutes
Total Time20minutes
Servings8-10
AuthorOlive Jude
Ingredients
1 15ouncecan chickpeasdrained and rinsed
1-2cupscooked quinoa
fresh spinach leavesabout 3 cups, torn to remove any tough stems
2Belgian endivecore removed and thinly sliced
6-8radishesthinly sliced
quick pickled onions and juicessee below
2mini cucumbersthinly sliced
crumbled feta
fresh chopped parsley for garnish
salt and pepper to taste
Greek yogurt dressingsee below
Dressing
3/4cupplain Greek yogurt
2tsplemon juice
3tbspolive oil
1tspgarlic powder
1tspsugar
handful fresh chopped dill
handful fresh chopped mint
salt and pepper to taste
Pickle Onions
1/2red onionthinly sliced
2tbspapple cider vinegar
1-2tbspsugardepending on your desire for sweetness
Instructions
Pickled Onions
In a small bowl, combine onion, vinegar and sugar. Stir to coat and set aside for at least 15 minutes.
Dressing
In another bowl, combine ingredients for the dressing. Stir to combine and set aside.
Salad
Start to build the salad. Layer chickpeas, quinoa, and spinach, adjusting amounts to your liking.
Then layer endive, radish, onions and all the juices, and cucumber.
Finally, spoon and spread yogurt dressing on top.
Sprinkle with feta and parsley.
Cover and refrigerate overnight.
Recipe Notes
Feel free to play around and add any fresh produce you desire. Adjust quantities to your liking too. For a fun party idea, build this salad in individual jars and serve.