Serves: 4

This colorful bowl brings together a perfectly seasoned chickpea salad, chopped orange bell pepper, and chopped cucumber atop a fluffy bed of quinoa for a refreshing, fiber-rich, and nutrient-packed dish that is perfect as a light lunch, a side, or a main course.

Ingredients (organic/biodynamic):

· 4 c. cooked chickpeas

· ½ c. red onion, chopped

· 1 c. tomatoes, chopped

· 1 large clove of garlic, grated

· 1 Tbsp. mint, chopped

· 1 Tbsp. parsley, chopped

· 1 tsp. Celtic Sea Salt®

· 1 tsp. freshly ground black pepper

· 4 c. cooked quinoa

· 1 orange bell pepper, chopped

· 2 c. chopped cucumber

· ½ c. roughly chopped cilantro

· 2 limes

Instructions:

1. In a large bowl, combine the chickpeas, red onion, tomatoes, garlic, mint, parsley, Celtic Sea Salt, and black pepper. Mix well and set aside.

2. Place 1 cup of cooked quinoa in the center of 4 serving bowls. Arrange the chopped orange bell pepper and cucumber on one side, and the chickpea mixture on the other side of each bowl.

3. Top with fresh cilantro, and squeeze the juice of half a lime over each bowl before serving.

4. Enjoy!