Bart's Recipes
Start by preparing the cold ingredients. Rinse the canned chickpeas under cold running water and drain them in a colander. Cut the half cucumber into small cubes. Halve the kalamata olives and finely chop the fresh mint.
Cook the quinoa according to the package directions. Drain the cooked quinoa in a sieve and rinse immediately with cold water to stop the cooking process. Let the quinoa drain completely.
Add the cooled quinoa to a large mixing bowl. Add the drained chickpeas, cucumber pieces, and olives. Crumble the feta over the ingredients and add the finely chopped mint. Pour the two tablespoons of olive oil over the salad and toss everything well.
Serve the salad directly from the large bowl or divide the portions onto individual plates. Eat the quinoa salad immediately or cover and refrigerate to serve chilled later.
