Cooking After Class: Mediterranean Chickpea Salad

I had some extra quinoa from earlier in the week so I decided to make this Mediterranean Chickpea Salad to use it up. Great decision…it was a delicious salad that the whole family enjoyed.

The sauce was easy to throw together using my Cuisinart Mini Prep Plus. Gather all the ingredients and throw them in together. A few minutes later, tadah! Beautifully blended sauce with very little clean up. So handy and perfect for smaller jobs when a full sized food processor isn’t needed.

Substitutions/Additions made by Cooking After Class for Mediterranean Chickpea Salad:

only added 1 tablespoon of oil each time it was called for in the recipe instead of 2 tablespoons
added a pinch of crushed red pepper, thought the sauce was missing something without it

Tips from Cooking After Class for making Mediterranean Chickpea Salad:

To add even more veggies, instead of making this as a quinoa bowl, we used all the ingredients as salad toppings and put them over a heaping bowl of spring mix salad.
To save time on chopping the cucumber, I used my veggie chopper. Such a handy tool for saving some serious time on food prep. This chopper comes with three different sized chopping plates so it can be used for prepping a variety of foods.

RECIPE: Mediterranean Chickpea Quinoa Bowl