INGREDIENTS
2 tsp
extra-virgin olive oil
1 tsp
red wine vinegar
1/2 tsp
fresh lemon juice
1/2 tsp
Dijon mustard
salt
freshly ground black pepper
1/2 cup
cooked quinoa
1/4 cup
unsalted canned chickpeas, rinsed and drained
1/4 cup
chopped cucumber
1 tbsp
crumbled feta cheese
5
cherry tomatoes, halved
1
pouch solid white tuna in water