1/4 cup The Spicy Olive’s Neapolitan Herb Balsamic Vinegaror The Spicy Olive’s Oregano white balsamic
1canchickpeasrinsed and drained
1 & 1/4cupred or yellow pepperssliced
1 & 1/4 cup cucumberschopped
1/2cupKalamata Olivespitted and sliced
1 & 1/2cupspta chipscoarsely chopped
In a medium saucepan bring the water and quinoa to boiling; reduce heat. Simmer covered, 15 minutes or until water is absorbed. Spread quinoa on a large baking sheet to cool.
For dressing, in a small bowl whisk together the Neapolitan Herb balsamic with the Lemon olive oil or the Oregano white balsamic with the Milanese Gremolata olive oil. Add dried oregano, salt and crumbled feta cheese and whisk to combine. Set aside.
In a large salad bowl, combine romaine, chickpeas, peppers, cucumber, olives, red onion and pour half of the dressing over salad and toss to coat.
Add quinoa to the salad bowl then add the rest of the dressing to the quinoa. Toss to combine all the salad ingredients. Top with the chopped red onion and crushed pita chips and Enjoy!