Name: Quinoa Tabbouleh with Chickpeas Recipe
Ingredients: 1 cup cooked quinoa; 1 can chickpeas (garbanzo beans, drained and rinsed); 1/2 pound Persian cucumbers or 2 hothouse cucumbers (if using hothouse, seed the cucumbers first, sliced); 2 cups cherry tomatoes (halved); 1 cup finely chopped green onion (white and green parts); 1 cup chopped fresh Italian flat-leaf parsley leaves; 1 cup chopped mint leaves; 1/3 cup fresh squeezed lemon juice (about 2 large lemons); 1/3 cup extra virgin olive oil; kosher salt and freshly ground black pepper