Chickpea Salad

Serves 4



… 1 (15-ounce) can chickpeas, drained and rinsed, or about 2 cups cooked chickpeas
… 1 cup cooked quinoa
… 1/2 cup fresh parsley, chopped or torn off the stalk
… 2 tablespoons fresh lemon juice
… 1/4 cup olive oil
… 1/2 teaspoon salt


  1. Combine chickpeas, quinoa and fresh parsley in a medium-sized bowl. Set aside.
  2. In a small bowl, whisk together the lemon juice, olive oil and salt. Pour the dressing over the chickpea salad and stir to combine.
  3. Enjoy at room temperature, or refrigerate and serve chilled.