Quinoa Salad

• 3 cup cooked quinoa
• 1 recipe Roasted Tomatoes
• 2 cup arugula
• 1 cup sliced Persian cucumbers
• 1 cup mixed fresh basil and mint leaves
• ¾ cup crumbled feta cheese
• ¾ cup kalamata olives (pitted and sliced)
• ½ cup diced red onion
• ⅓ cup toasted pine nuts
• 1 clove recipe Italian Dressing (plus 2 additional garlic, grated)
• ½ tsp sea salt
• Freshly ground black pepper
• Red pepper flakes
• 1 cup roasted chickpeas

Instructions

1. In a large bowl, combine the quinoa, roasted tomatoes, arugula, cucumbers, basil and mint, feta, olives, onion, and pine nuts.
2. Toss to combine, then drizzle with half the dressing and toss again. Sprinkle with the salt, pepper, and a few pinches of red pepper flakes and toss again. Season to taste, tossing with more dressing as desired. Top with the roasted chickpeas and serve.