1 cup white quinoa
1 English cucumber
1 pint grape tomatoes
1 bell pepper
1 bunch fresh flat-leaf leaf parsley
2 tbsp lemon juice
1/4 cup olive oil
2 (15.5) cans reduced-sodium chickpeas, drained and rinsed
1 1/2 cups multigrain pita chips, to serve
1. Fill a medium pot with salted water bring to a boil on high. Add the quinoa. Return to a boil and cover pot. Reduce heat to low and simmer 12-15 minutes, until quinoa is tender. Transfer to a fine mesh sieve and rinse with cold water.
2. Meanwhile, finely chop the cucumber and halve the tomatoes. Seed and finely chop the bell pepper. Finely chop the bed pepper. Finely chop the parsley.
3. In a large bowl, whisk together the lemon juice and oil. Season with salt and pepper. Add the chickpeas, cucumber, tomatoes, bell pepper, and parsley. Toss to coat. Stir in quinoa. Season with salt and pepper. Serve immediately or refrigerate for for later. Before serving, crumble the pita chips on top.
Yields: 6 Servings
