Quinoa and chickpea salad

What you will need:

1. 2 cups Quinoa

2. 2 cans of  chickpeas
3. 2 cucumbers
4. 1 pint of cherry tomatoes
5. 1 cup of parmesan cheese
6. 1 can of olives
7. 1/2 onion diced small
8. 2 cloves of garlic (crushed)
9. 2 chicken bouillon cubes
10. 1/2 a bottle of caesar dressing


Step one
  Cook the quinoa with one chicken bouillon with 2 and 3/4 water for 10 to 15 minutes on medium high heat. turn off the heat and let it stand for 15 minutes flak with a fork.

Step tow
 Drain chickpeas and put then into a pan with one to two cups of water with a chicken  bouillon cube. this will add flavor to the chick peas. cook for 15 minutes.  Let cool for 30 minutes. Drain water off.

Step 3
  Cut you olives in half. Cut your cherry tomatoes in half. Peal and cut you you cucumbers in quarters. Crush your garlic. Mince your  onions. Messer you parmesan cheese.

Step 4
  Once Quinoa and chickpeas are room temp combine all your ingredients together (listed above). Salt
and pepper to taste. refrigerate for  2 to 3 hours to get it cold. It get better the next day.

Enjoy this summer salad.