Quinoa Salad with chickpeas lemon and mint
Ingredients
- Juice of 1/2 lemon
- 1/2 a large shallot, minced
- 1 garlic clove, minced
- 1 teaspoon salt, divided
- 1/2 teaspoon freshly ground pepper, divided
- 3 cups cooked quinoa (from 1 cup uncooked)
- 1 stalk celery, in 1/4 -inch dice
- 1/4 cup raisins
- 1 (15 oz.) can chickpeas, drained
- 1/4 cup finely sliced mint leaves
- 1/4 cup Kalamata olives, pitted and chopped.
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