INGREDIENTS
1/2 cup
Basil, leaves
1 cup
Cherry tomatoes
1 cup
Chickpeas, cooked
1
Garlic clove
1/2 tsp
Oregano, dried
2 tbsp
Balsamic vinegar
1 tsp
Lemon juice
2 cups
Quinoa, cooked white
1 tsp
Pepper, fresh cracked
1 pinch
Red pepper flakes
1 tsp
Salt
1 tbsp
Olive oil