2 cups cooked quinoa
Juice of 2 lemons
⅓ cup olive oil
1 cup chopped sweet onion
1 large English cucumber, chopped
4 medium tomatoes, chopped
3 bunches parsley, finely chopped
½ cup mint, finely chopped
2 cloves garlic, minced
1 (15-ounce) can chickpeas, drained and rinsed (or 1 2/3 cup cooked chickpeas)
4 ounces feta cheese (dairy or plant-based), optional
Salt and black pepper
Combine cooked quinoa, lemon juice and olive oil in a large serving bowl, mixing well.
Add onion, cucumber, tomatoes, parsley, mint, and garlic. Toss to combine.
Mix in chickpeas and feta cheese, if desired. Season with salt and pepper to taste.
Serve chilled or at room temperature.