Quinoa Tabbouleh Salad with Chickpeas

INGREDIENTS

1 cup

Bob's Red Mill Tri Color Quinoa

2 cups

(472) Water

1 1/2 cups

Cooked Chickpeas, (from one can, drained or home cooked from raw)

2 cups

Cherry Tomatoes (sliced in half, some quartered. Roma tomatoes may be subbed, about three, diced small. )

2 cups

Slicing Cucumber (diced in small cubes, skins on if organic, about one large or two small)

3/4 cup

Curly Parsley (chopped fine, about one big bunch)

2/3 cup

Green Onions / Scallions (sliced thin, white and green parts)

2 tbsp

Mint* (see note, chopped fine)

Fresh Ground Pepper

1/3 cup

Extra Virgin Olive Oil

Lemon, zested

1/3 cup

Fresh Lemon Juice (about 1 1/2 lemons)

1 1/2 tsp

Garlic (minced)

3/4 tsp

Fine Sea Salt