Ingredients
Serves: 8-10
1 cup cooked quinoa
1 can chickpeas (garbanzo beans), drained and rinsed
1/2 pound Persian cucumbers or 2 hothouse cucumbers (if using hothouse, seed the cucumbers first), sliced
2 cups cherry tomatoes, halved
1 cup finely chopped green onion, white and green parts
1 cup chopped fresh Italian flat-leaf parsley leaves
1 cup chopped mint leaves
1/3 cup fresh squeezed lemon juice (about 2 large lemons)
1/3 cup extra virgin olive oil
kosher salt and freshly ground black pepper
Preparation
