Chickpea, Quinoa and Yam Salad

This salad has been my go-to when packing my lunch for work. I often find making a salad for lunch isn't filling enough, but this one is packed with so many ingredients I'm always satisfied after one bowl. I found the recipe in Whitewater Cooks With Friends, a cookbook I highly recommend.

 Dressing

- 3 tbsp white balsamic vinegar

- 1 tbsp dijon

- 1 tsp honey

- 1 clove garlic, crushed

- salt and pepper

- 1/2 cup olive oil

Whisk together and set aside.

Salad

- 1/2 cup quinoa

- 1 large yam, peeled and cut into 1/2 inch cubes

- 1 tbsp olive oil

- salt and pepper

- 1 can of chickpeas, rinsed and drained

- 1 carrot, peeled and grated

- 1 red pepper, diced

- 1/2 cup sunflower seeds

- 1 cup spinach

- 1/2 cup parsley, chopped

- 1/2 cup feta cheese, crumbled

Place quinoa and 3/4 cup cold water in a saucepan and bring to a boil. Immediately reduce to low heat and simmer for 15 minutes. Turn heat off, leave lid on, an let stand for 5 minutes. Cool. Toss yams in olive oil, cracked pepper and salt and spread on a parchment paper lined baking sheet. Roast in a 350f oven until just tenter, about 20 minutes. Toss all of the ingredients together in a large bowl. Pour dressing over and toss gently until mixed. Approximately three servings.

xo