Quinoa Tabbouleh Salad with Chickpeas Recipe

Name: Quinoa Tabbouleh Salad with Chickpeas Recipe
Ingredients: 1 C (190g) Bob's Red Mill Tri Color Quinoa; 2 C (472g) Water; 1 1/2 C (220g) Cooked Chickpeas, (from one can, drained or home cooked from raw); 2 C (350g) Cherry Tomatoes (sliced in half, some quartered. Roma tomatoes may be subbed, about three, diced small. ); 2 C (240g) Slicing Cucumber (diced in small cubes, skins on if organic, about one large or two small); 3/4 C (40g) Curly Parsley (chopped fine, about one big bunch); 2/3 C (35g) Green Onions / Scallions (sliced thin, white and green parts); 2 Tbs Mint* (see note, chopped fine); Fresh Ground Pepper; 1/3 C (65g) Extra Virgin Olive Oil; 1 Lemon, zested; 1/3 C (70g) Fresh Lemon Juice (about 1 1/2 lemons); 1 1/2 tsp Garlic (minced); 3/4 tsp Fine Sea Salt