INGREDIENTS
1 cup
quinoa
2 cups
water
1 can
chickpeas, rinsed and drained
1 1/2 cups
quartered cherry tomatoes
1/2 cup
pitted and sliced kalamata olives
The Vinaigrette::
2 tbsp
white wine vinegar
1 tbsp
fresh lemon juice
3/4 tsp
honey
1/2 tsp
kosher salt
1/4 tsp
freshly ground black pepper
1/4 cup
extra-virgin olive oil
4
large mint leaves, thinly sliced