INGREDIENTS
1 can
Chickpeas
1
Cucumber, medium
1 cup
Flat-leaf parsley
2 cloves
Garlic
1
Red bell pepper, medium
3/4 cup
Red onion
1/4 cup
Lemon juice
1 cup
Quinoa
1
Black pepper, Freshly ground
1/2 tsp
Sea salt, fine
1/4 cup
Olive oil
1 tbsp
Red wine vinegar
2 cups
Water