Quinoa Chickpea Salad

The first time I ever cooked for Jeff I made an amazing 5 bean dish.

I thought it was so delicious and Jeff ate his serving {seemingly} happily.

Little did I know this guy hates beans, HATES them {it's a texture thing}.

Well, now that we're married, and he doesn't feel the need to spare my feelings, I am well aware of this.

I now have a bean-less chili recipe and have given up curried chickpeas.

The only time we ever have deep-browned beans, falafel or lentil soup is for lunch when Daddy's not home.

Last night, however, I took advantage of the fact that Husband was working {really} late and made this dish.

I was introduced to the combination by my friend Michelle.

I guessed quantities and added some ingredients for my own version.

Quinoa Chickpea Salad

1 cup uncooked Quinoa {cooked}

1 19 oz can of Chickpeas {rinsed}

1 red Bell Pepper {chopped}

2 stalks of Celery {chopped}

1/2 cup Raisins or Craisins {we added a little more than this}

1/2 cup of Walnuts {chopped}

1/4 cup Parsley {chopped}

Drizzle with Olive Oil and season with Salt to taste

**A couple of suggestions from my friend Diana to switch it up:

1. Sesame Oil instead of Olive Oil, I'm sure this would be delicious.

2. Toast the Walnuts, I would definitely do this since they were a little bitter.

{325 degrees for 10 mins should do the trick.}