One 15-ounce can cooked chickpeas, drained and patted dry, or 1 ¾ cup cooked chickpeas
1 cup cherry tomatoes, cut in half
½ small red onion, thinly sliced (about 1 cup)
2-3 small Persian cucumbers, cut into quarters lengthwise and sliced ¼ inch thick
½ cup finely chopped parsley leaves (about 1 bunch)
½ cup coarsely chopped mint leaves
Extra salt and pepper to taste (optional)
2 cups spinach leaves
¼ cup thinly sliced Kalamata olives (optional)
½ cup crumbled feta cheese (optional)
In a large bowl which you will later make the salad in, whisk together all the ingredients for the dressing.
Add the cooked quinoa and chickpeas to the bowl with the vinaigrette. Coat the mixture with the vinaigrette. Fold in the tomatoes, onion, cucumbers, parsley and mint. Taste and add more salt and pepper if desired. Gently fold in the spinach leaves and top with sliced Kalamata olives and feta cheese if desired.