INGREDIENTS
2 cups
vegetable stock
1 cup
quinoa
15 ozs
chickpeas
1
cucumber
1/2 small
onion
1/2 cup
parsley
1/2 cup
mint leaves
1/2 cup
roasted pistachios
4 ozs
feta cheese
1 serving
salt and pepper
1/2 cup
lemon juice
1/2 cup
extra virgin olive oil
1 Tablespoon
honey
1 serving
salt and pepper