INGREDIENTS
3 cups
quinoa
15 ozs
chickpeas
1 cup
cucumbers
1 cup
cherry tomatoes
1/2 cup
bell pepper
1/2 cup
carrots
1/4 cup
onion
1/4 cup
parsley
2 Tablespoons
olive oil
1 Tablespoon
white balsamic vinegar
2 Tablespoons
feta cheese
1/2 tsp
ground pepper
1/4 tsp
sea salt