INGREDIENTS
8 servings
bell pepper
15 oz
canned chickpeas
1 medium
cucumber
1 cup
flat-leaf parsley
2 cloves
garlic
1/4 cup
lemon juice
1/4 cup
olive oil
1 cup
quinoa
1 medium
red bell pepper
3/4 cup
red onion
1 tbsp
red wine vinegar
1/2 tsp
sea salt
2 cups
water