Ingredients

• 6 small cucumbers, chopped into small pieces. I use seedless Persian cucumbers.
  
• 6-8 scallions, diced
  
• 3 red bell peppers, sliced in half and seeded
  
• 1-2 lemons
  
• A large handful of dill, chopped
  
• A large handful of mint, chopped
  
• A large handful of parsley, chopped
  
• 1 15 ounce can of chickpeas, rinsed and drained, patted with a paper towel
  
• Drizzle of honey (optional)
  
• Olive oil
  
• Sea salt to taste
  
• Fresh cracked pepper to taste
  
• 1 1/2 cups of cooked quinoa
  
• Serving Suggestions: toasted pine nuts or almonds, pita bread, baguette, lemon wedges, drizzle of olive oil, flaky sea salt, grey celtic salt, crumbled feta, olives