Lemony Chickpea and Grain salad

8.5 oz package microwavable quinoa and
brown rice blend*
15 oz can chickpeas, drained and rinsed
½ medium cucumber, chopped
1 cup grape tomatoes, cut in half
¼ cup chopped fresh parsley
3 tablespoons olive oil
1½ tablespoons lemon juice
¼ teaspoon salt, ¼ teaspoon pepper

May also add: ½ cup crumbled feta cheese

may add 1/2 cup of feta cheese for extra flavor

Cook rice according to package directions. Chop cucumbers & parsley and slice tomatoes in half. Drain chickpeas. Combine rice, chickpeas, cucumber tomatoes, parsley, oil, lemon juice, salt and pepper in a large bowl. Divide into 4 to 6 serving containers and keep chilled.

Serving Size: Makes 4 - 6 lunch servings

Number of Servings: 6

Recipe submitted by SparkPeople user ATATUDE.