Recipe of  Ingredients

• 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

Cooking Step By step

• 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.