Kale, Chicken, and Quinoa Salad with Mint-Yogurt Dressing

INGREDIENTS

8 oz

shredded cooked chicken, cooked

1 1/2 tsp

Coriander, ground

1 1/2 cups

Garbanzo beans, cooked

Garlic clove

bunches Kale

Lemon, medium

Mint, fresh leaves

Persian cucumbers ends, small

1 pint

Sweet 100s tomatoes or cherry tomatoes

1 cup

Quinoa, cooked

3/4 tsp

Cane sugar, unrefined

Kosher salt and freshly ground black pepper

1 pinch

Red pepper flakes

2 tbsp

Olive oil, extra-virgin

2 tbsp

White wine vinegar

3 oz

Feta cheese

1/2 cup

Greek yogurt, plain