Hello Everyone,
This summer I have been looking for satisfying and hearty, full meal salad recipes that will hold up in the refrigerator for several days and provide great leftovers for lunch.  This is one that I have been making recently that passed the test!  Let me know what you think. (This recipe makes 8 servings so it’s great to bring to a potluck or cut the recipe in half if you have a smaller family).

Mediterranean Salad with Quinoa and Chickpeas 

Ingredients 

For the Salad: 
1 cup quinoa 
2 cups water 
1/2 lb. green beans trimmed and snapped into 2 inch pieces 
1 15 oz. can of chickpeas, drained and rinsed 
1 15 oz. can white beans, drained and rinsed 
1 red bell pepper, seeds removed and chopped 
1 yellow bell pepper, seeds removed and chopped 
1 cup chopped seedless cucumber 
1 cup grape tomatoes cut in half 
1/4 cup diced red onion 
1/4 cup crumbled feta cheese
1/3 cup kalamata olives pitted and cut in half 
1/4 cup chopped fresh basil 

For the Dressing: 
1/2 cup olive oil 
2-3 Tbsp. balsalmic vinegar 
2 garlic cloves minced or pressed 
1/2 tsp. dried basil 
1/2 tsp. dried oregano 
salt and pepper to taste 

Instructions 
1.  In a medium saucepan, bring quinoa and water to boil.  Reduce heat to low, cover and simmer until quinoa is tender, about 15 minutes.  Remove from heat and let sit for 5 minutes.  Fluff quinoa with a fork and transfer to a large bowl.
2.  Meanwhile, blanch the green beans.  Bring a pot of salted water to a boil and then add the green beans.  Cook for 2 minutes and then transfer beans to a bowl of ice water.  Drain and pat dry.  
3.  Add the green beans and all other salad ingredients to the large bowl.  
4.  In a small bowl or jar with lid, mix all dressing ingredients and then pour over salad.  Gently stir until salad is covered with dressing.  Enjoy! 

Courtesy of Two Peas and Their Pod