We had a little taste of summer a couple weeks ago and when that happens, I try to spend the least amount of time in the kitchen! Luckily for me, we finally bought a grill this year and my husband has been doing a lot of cooking…which gives me a little break in the kitchen. Grated, I do love cooking, but there are days when one child is hanging on your leg and the other is asking you 500 questions…cooking is next-to-impossible.
This salad was one of those sides that I could throw together, while Ross made BBQ chicken legs and thighs on the grill. It was a super light salad and perfect for summer picnics, especially since it’s mayo free. I know I’ll be making it many more times this summer!
1 cup grape tomatoes, quartered
15 oz can chickpeas, drained and rinsed
1 cup diced english cucumber
1 cup quinoa, cooked
2 Tbsp red onion, minced
2 Tbsp cilantro, minced
juice of 1 1/2 limes
salt & fresh ground pepper to taste
In a medium sized bowl, combine all the ingredients right before serving. Season with salt and pepper to taste. If preparing ahead of time, keep in refrigerator until ready to eat.
Source: Skinnytaste
