INGREDIENTS
1 cup
cooked quinoa
2
cucumbers (chopped)
1 can
chickpeas (drained and rinsed)
1/2 cup
hummus
1/2 cup
kalamata olives
1/2 cup
red onion (chopped)
1/2 cup
feta cheese
olive oil (for topping)
balsamic vinegar (for topping)
chopped parsley (for topping)