Mediterranean Quinoa Bowl with Fried Olives

For the dressing

• 1/4 cup avocado oil Chosen Foods brand
• 1/2 lemon large, juiced
• 2 garlic cloves, grated
• 1 tsp Dijon mustard
• 1/2 tsp oregano dried
• 1/4 tsp salt
• 1/4 tsp black pepper ground

For the cobb salad

• 1 cup quinoa cooked
• 1 cup chickpea 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 egg hardboiled, sliced
• 1/2 red onion sliced thin
• 2 tbsp oregano fresh, chopped
• 1/4 cup parsley fresh, chopped
• 1/4 cup dill fresh, chopped
• 1 cup cucumber chopped
• 1 cup feta cheese crumbled
• 1 cup artichoke heart chopped

For the fried olives

• 18 green olives pitted
• 1/4 cup feta cheese cut into small pieces from 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 black pepper ground
• 1 tsp oregano dried
• 1/4 cup sparkling water plus more as needed to reach desired consistency - about 1 tbsp at a time
• avocado oil Chosen Foods brand, for frying