Quinoa Chickpea Sweet Potato Super Salad

It took a few weeks to perfect this delicious Mediterranean inspired super salad. I love to make up a batch on Sunday to eat for lunch during the week or as a side to some grilled chicken for a quick weeknight dinner.

Quinoa really is a superfood! It’s gluten-free, low-fat and a great source of protein and fiber. It makes the great base for a complex salad or side. This salad also features chickpeas, sweet potato, pepitas, red pepper, arugula, feta cheese & olives.


  • 1/2 cup Quinoa, rinsed in a fine mesh colander and then cooked to package instructions. Cool completely once cooked
  • 1-2 medium sweet potatoes, diced and roasted for 30 min until tender
  • 1 14oz can of chickpeas, drained and rinsed
  • 1 red bell pepper, diced
  • 2 oz feta cheese, crumbled
  • 1-2 cups arugula
  • 1/4c pepitas (pumpkin seeds)
  • 8-10 pitted olives, chopped
  • 4 TB olive oil
  • juice of 1 lemon
  • salt & pepper to taste