• 1 cup uncooked quinoa
• 1/2 chickpeas drained and rinsed (1.5 cups cooked chickpeas)
• 1/2 cucumber (about 1.5 cups)
• 1/2 cup tomatoes halved
• 1/2 cup red bell pepper
• 1/2 cup onion finely chopped
• 1/2 cup cilantro (or parsley), chopped
• 1/4 cup mint (or dill), chopped

For The Dressing

• 1/4 cup extra-virgin olive oil
• 1/4 cup lime juice
• 2 cloves garlic minced
• Salt and pepper to taste
• 1/2tbsp dried oregano optional

• Place quinoa, water and pinch of salt in a medium pot, bring to a boil, cover, simmer on low 12-15 minutes until all the water is gone. Uncover, fluff, and cool
  slightly.
• Make the dressing, by mixing all in a bowl.
• Prep all the veggies. Place the chickpeas, onions, cucumber, bell pepper, tomatoes, olives, dill and parsley to a large bowl. Add the quinoa and dressing and give a good toss.
• Ready to serve.