Mediterranean Chickpea & Quinoa Salad with Lemon Herb Dressing

Rinse 1 cup of quinoa thoroughly in a fine-mesh strainer. In a medium saucepan, bring 2 cups of vegetable broth to a boil. Add the quinoa, reduce heat to low, cover and simmer for 15 minutes until liquid is absorbed. Remove from heat and let stand covered for 5 minutes, then fluff with a fork and allow to cool.

While the quinoa cooks, prepare the vegetables. Dice 1 large cucumber into 1/2-inch pieces. Halve 2 cups of cherry tomatoes. Dice 1 large red bell pepper. Finely dice 1/2 medium red onion. Drain and rinse 30 oz of canned chickpeas.

Chop 1/2 cup fresh parsley, 1/4 cup fresh mint leaves, and 2 tablespoons fresh dill. Dice 8 oz of feta cheese into small cubes.

For the dressing, mince 2 garlic cloves and place in a medium bowl. Add 1/3 cup lemon juice, 1 tablespoon Dijon mustard, 1 teaspoon honey, 1 teaspoon dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper.

Slowly whisk in 1/2 cup extra virgin olive oil until the dressing is emulsified. Taste and adjust seasoning if needed.

In a large serving bowl, combine the cooled quinoa, chickpeas, cucumber, cherry tomatoes, red bell pepper, red onion, and 3/4 cup kalamata olives.

Add the chopped herbs to the salad mixture and gently toss to combine.

Just before serving, dice 1 large avocado and add to the salad along with the feta cheese.

Drizzle about two-thirds of the dressing over the salad and toss gently to coat all ingredients. Reserve remaining dressing to serve on the side.

Sprinkle 1/4 cup roasted sunflower seeds over the top of the salad.

Serve immediately, or refrigerate for up to 30 minutes before serving to allow flavors to meld.