I usually cook chick peas once or twice a month, we never finish them all at the first sitting, so depending on what’s in the fridge I’ll either make a salad, or if I have a lot, I can make hummus.
So this salad was made with ingredients that were leftovers, or found in the fridge. Leftover chickpeas, leftover quinoa, added fresh tomato, spring onions, parsley, lemon juice, olive oil, salt and pepper. Pretty healthy and tasty side dish and a great way to use up those leftovers. A win win situation!