INGREDIENTS
2 cups
cooked quinoa (any colour), cooled completely (1 cup uncooked)
1 15 ounce can
chickpeas, drained and rinsed
1
medium cucumber, seeded and chopped
1
small red onion, diced
1/2 cup
sun-dried tomatoes, chopped (not in oil)
1/2 cup
feta cheese, crumbled
1/2 cup
flat-leaf parsley, chopped
Juice of 1/2 lemon
Salt & pepper