![](https://static.wixstatic.com/media/484165_3981e002f6a542b9aeef0e51a05ce119~mv2.jpg/v1/fill/w_550,h_757,al_c,q_85,enc_auto/484165_3981e002f6a542b9aeef0e51a05ce119~mv2.jpg)
![](https://static.wixstatic.com/media/484165_dc847dd1744c46898927f6fdf27cfaaf~mv2.jpg/v1/fill/w_980,h_1468,al_c,q_85,usm_0.66_1.00_0.01,enc_auto/484165_dc847dd1744c46898927f6fdf27cfaaf~mv2.jpg)
INGREDIENTS
1 cup uncooked quinoa, rinsed in a fine-mesh colander
2 cups water
1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
1 medium cucumber, seeded and chopped
1 medium red bell pepper, chopped
¾ cup chopped red onion (from 1 small red onion)
1 cup finely chopped flat-leaf parsley (from 1 large bunch)
¼ cup olive oil
¼ cup lemon juice (from 2 to 3 lemons)
1 tablespoon red wine vinegar
2 cloves garlic, pressed or minced
½ teaspoon fine sea salt
Freshly ground black pepper, to taste
![](https://static.wixstatic.com/media/484165_e0141e4090454690aabc720ba2db3d97~mv2.jpg/v1/fill/w_550,h_378,al_c,q_80,enc_auto/484165_e0141e4090454690aabc720ba2db3d97~mv2.jpg)
We found this recipe at cookieandkate.com
![](https://static.wixstatic.com/media/484165_2db0a8a9822f45fb9c42b90df4e6c52f~mv2.jpg/v1/fill/w_550,h_757,al_c,q_85,enc_auto/484165_2db0a8a9822f45fb9c42b90df4e6c52f~mv2.jpg)