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