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Packed with plant-based protein and juicy mandarin oranges, this winter salad comes together in just 15 minutes for busy weeknights and holds up well for leftovers the next day.
Contains: milk, tree nuts.
What You Get
Red wine vinaigrette
What You'll Need
Salt and freshly ground pepper
Rinse and drain the chickpeas. Finely chop ½ cup red onion. Combine the chickpeas and red onion in a bowl, drizzle with ⅓ cup of the red wine vinaigrette, season with salt and pepper, and turn to coat.
Peel the mandarins and separate into segments. Chop ½ cup parsley, including some of the tender stems. Pick a handful of the mint, toss the stems, and tear the leaves.
In a bowl, combine the quinoa, the marinated chickpeas and red onion, feta, and a generous handful of almonds. Drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss to coat. Fold in the parsley and mint last. Pile the quinoa salad onto plates and top with the mandarin segments and more slivered almonds. Drizzle lightly with olive oil, grind with pepper, and serve.