Steps
- 1
Cook 1 cup of quinoa in water (follow directions on package) I used about 7 tablespoons of raw quinoa and added a pinch of salt in the water
- 2
Drain and rinse well the one can of chickpeas and set in the fridge until needed so it cools
- 3
After quinoa is cooked pour into a bowl and set in fridge also for the mean time
- 4
Now's a good time to chop up all your veggies (save the avacado for last)
- 5
Once everything is ready combine all ingredients together in a large bowl and squeeze a whole lemons worth of juice on top and add in the oil
- 6
Gentally toss the salad and it's ready go!
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