Ingredients

• 1 cup quinoa, cooked and cooled
• 1 ounce chickpeas, drained and rinsed
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1 red bell pepper, diced
• 0.25 red onion, thinly sliced
• 0.5 cup feta cheese, crumbled
• 3 tablespoon fresh parsley, chopped
• 3 tablespoon extra-virgin olive oil
• 2 tablespoon fresh lemon juice
• 1 garlic, minced
• 1 teaspoon dried oregano
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Steps

1. If quinoa is not already cooked, prepare it according to package directions and allow it to cool completely to room temperature, about 10 minutes.
2. Open the can of chickpeas and drain them in a fine-mesh strainer, then rinse under cold running water until the water runs clear. Set aside.
3. Wash the cucumber, tomatoes, bell pepper, and red onion under cold running water and pat dry with a clean kitchen towel.
4. Cut the cucumber in half lengthwise, then cut each half into quarter-rounds to create diced pieces. Place in a large mixing bowl.
5. Cut each cherry tomato in half and add to the bowl with the cucumber.
6. Remove the stem and seeds from the red bell pepper, then dice the pepper into small, uniform pieces and add to the bowl.
7. Thinly slice the red onion and add to the bowl with the other vegetables.
8. In a small bowl, whisk together the extra-virgin olive oil, fresh lemon juice, minced garlic, dried oregano, salt, and black pepper until well combined. Taste and adjust seasonings as needed.
9. Add the cooked quinoa and rinsed chickpeas to the large bowl with the vegetables.
10. Pour the lemon-herb dressing over the quinoa and vegetable mixture.
11. Toss all ingredients together gently but thoroughly until the dressing evenly coats the quinoa and vegetables, about 1 minute.
12. Divide the bowl into two serving bowls, distributing the ingredients evenly.
13. Top each bowl with crumbled feta cheese and fresh chopped parsley.
14. Serve immediately at room temperature or refrigerate for up to 4 hours and serve chilled.