1 19 ounce can of chickpeas

1 box of lemon and chive quinoa (cooked)

1 cup of cherry tomatoes

1 cup of cucumber

1 cup of artichokes

½ cup of sundried tomatoes

1 cup of bell peppers (assorted)

½ cup of shredded carrots

1 cup of sliced red onions

1 tbsp of minced garlic

1 cup of cilantro

1 tsp salt

1 tsp black pepper

1/4 cup of sunflower seeds

Feta cheese crumbled

Green onion

1 whole avocado

Chia Quinoa crackers

Quinoa Chickpea Salad Dressing

 ¼ cup of extra olive virgin oil

Juice of one whole lemon

1 tsp of minced garlic

1 tsp of coconut sugar

Combine all ingredients until smooth and drizzle over the salad mixture. Mix well.

Directions: 

Cook the quinoa according to the directions and set aside to cool for about 5 minutes. In a large bowl combine the chick peas and the cooked quinoa. Add the next 9 ingredients together with the chickpea and quinoa mixture until blended. Add the cilantro. Add the salt and pepper and adjust the quantities if necessary. Combine all the ingredients together and begin your plating. I chose an oblong glass dish to complement the salad. At this point I decided to sprinkle ¼ cup of sunflower seeds over the dish. I also added feta cheese on top with a diced green onion for more flavor. To complement the salad I added one sliced avocado and placed the chia quinoa crackers at opposite ends of the salad. 

This will feed around 4 people. Enjoy!!