2 oz quinoa or 6.3 oz cooked
1 can of chickpeas, drained and rinsed
1/2 medium cucumber, chopped
5 cherry tomatoes, sliced in half
1/4 onion, diced
1 tbsp fresh parsley, finely chopped
1. Cook the quinoa as instructed on the package. This step can be done the night before and stored in the refrigerator overnight until needed.
2. Place the quinoa, chickpeas, cucumber, tomatoes, spring onion, avocado and parsley in a large bowl and toss gently to combine.