Salad:

• 1 cup cooked quinoa (could use brown rice)
• 1 (15 oz.) can chickpeas, rinsed and drained (or white beans)
• 1/2 lb. Roma tomatoes, chopped
• 1 cucumber, seeded and chopped
• 1 bell pepper, chopped
• 1 red onion, finely chopped
• 1/2 cup fat free crumbled feta cheese
• 1/4 - 1/2 cup black olives, drained and sliced

Mix together in a large bowl.

Dressing:

• 4 Tbsp. fresh lemon juice
• 4 Tbsp. red wine vinegar (or ACV or balsamic vinegar)
• 1 tsp. dried oregano
• 1/4 tsp. black pepper (could add cayenne, if desired)
• 1/4 tsp. garlic powder or 1 garlic clove, chopped
• 2 Tbsp. MCT oil (or 1 Tbsp. olive oil)
• 1/4 cup fat-free chicken broth

Blend dressing ingredients together well and pour over the salad. You can add some cooked chicken breast for some protein. Refrigerate so it’s nice and cold.

enJOY!