1 cup uncooked quinoa,
rinsed in a fine-mesh colander
2 cups water
1 can (15 ounces) chickpeas,
rinsed and drained
1 medium cucumber
1 medium red bell pepper ( chop)
¾ cup chopped red onion
1 cup finely chopped flat-leaf parsley
¼ cup olive oil
¼ cup lemon juice
2 cloves garlic, pressed or minced
½ teaspoon fine sea salt
In a large bowl, combine chickpeas, cucumber, bell pepper, onion and parsley.
Cook quinoa separately.
In a small bowl, combine the olive oil, lemon juice, garlic and salt. Whisk until blended, then set aside.
Once the quinoa is ready and cooled for 5-10 minutes; combine with the rest of the ingredients.