The Rachel Green Salad

Inspired by your favorite ‘90s sitcom character, this salad is packed with plant-based nutrition. Protein- and fiber-rich chickpeas and quinoa help support energy, while crisp vegetables and fresh herbs provide antioxidants and flavor. Pistachios and olive oil add heart-healthy fats, creating a light yet satisfying dish that nourishes and energizes. 

INGREDIENTS  

3/4 cup quinoa, cooked 

2/3 cup chickpeas, cooked 

1/4 cup pistachios, toasted 

2 cups cucumber, diced 

1 cup red bell pepper, diced 

1/2 cup red onion, diced 

1/2 cup fresh mint, chopped 

1/2 cup fresh parsley, chopped 

1 tablespoon olive oil 

4 1/2 tablespoons lemon juice 

1/2 cup Violife vegan feta 

INSTRUCTIONS  

1. Place all ingredients into a large bowl and mix well.   

2. Split dressed salad evenly between six serving bowls and enjoy.   

COOKING NOTES 

• To cook the quinoa: Use a 1:1 3/4 ratio of raw quinoa to water. Place the quinoa into a pot along with the water. Bring to a boil, then immediately reduce the heat to a simmer. Cover with a lid and cook until all liquid has been absorbed. Remove the pot from heat and allow to sit, covered, for 10 minutes before fluffing with a fork.   

• Toasting the quinoa (at 325 F in the oven for 10 minutes) before boiling adds a rich, nutty flavor.