INGREDIENTS
113 g
cooked quinoa
63 g
chickpeas, drained
50 g
cucumbers, sliced
25 g
red onion, sliced thin
15 g
kalamata olives, sliced
1 oz
cherry tomatoes, halved
1/2 oz
feta
3 oz
chicken breast
Salt, pepper and garlic powder
1/4 cup
olive oil
1
lemon, juiced
2 cloves
garlic, minced or crushed
1/5 tsp
italian seasoning
2 tbsp
red wine vinegar
1 tsp
dijon mustard
salt and pepper