Ingredients

The following ingredients have 9 Servings
  • 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 (, (from about 2 large lemons))
  • 1/3 cup extra virgin olive oil
  • kosher salt and freshly ground black pepper

Instruction

  • Place the cooked quinoa in a large bowl. Add the chickpeas, Persian cucumbers, cherry tomatoes, green onion, parsley and mint and toss. In a small bowl whisk the lemon juice with the olive oil and season with kosher salt and freshly ground black pepper. Pour over the ingredients in the large bowl and mix well. Season with more kosher salt and freshly ground pepper to taste. Serve immediately or put in the fridge for flavors to meld.