Mediterranean Quinoa Bowl with Fried Olives

For the dressing

• 1/4 cup Chosen Foods Avocado Oil
• 1/2 large lemon, juiced
• 2 garlic cloves, grated
• 1 tsp Dijon mustard
• 1/2 tsp dried oregano
• 1/4 tsp salt
• 1/4 tsp ground pepper

For the cobb salad

• 1 cup cooked quinoa
• 1 cup chickpeas (marinated in some of the dressing)
• 1 cup baby tomatoes, chopped in half
• 1/2 red bell pepper, chopped
• 1/2 green bell pepper, chopped
• 2 hardboiled eggs, sliced
• 1/2 red onion, sliced thin
• 2 tbsp fresh oregano, chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh dill, chopped
• 1 cup chopped cucumbers
• 1 cup crumbled Feta cheese
• 1 cup artichoke hearts, chopped

For the fried olives

• 18 pitted green olives
• 1/4 cup feta cheese pieces, cut into small pieces from a block of cheese (about 1 inch long pieces)
• 1 1/2 tbsp all purpose flour
• 1/4 cup all purpose flour
• 2 tbsp corn starch
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp ground pepper
• 1 tsp dried oregano
• 1/4 cup sparkling water plus more as needed to reach desired consistency - about 1 tbsp at a time
• Chosen Foods Avocado Oil for frying