Quinoa and black chickpea salad with mixed vegetables and olives

Ingredients

• 200 g black chickpeas, soaked in cold filtered water for at least 9 hours, or overnight, then washed and drained
• 150 g quinoa, washed under cold running water
• half a red pepper, cleaned and cut into cubes
• half a yellow pepper, cleaned and cuto into cubes
• 8-10 cherry tomatoes, cleaned and cut into quarters
• 1 carrot, cleaned and cut into cubes
• 2 hanfuld black pitted olives, chopped
• a handful of fresh parsley, cleaned and finely chopped
• a handful of fresh basil, cleaned and finely chopped
• extra virgin olive oil, to taste
• whole sea salt, just enought to taste

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Preparation

• Cook the chickpeas in unsalted water (add the salt to the pot when the chickpeas are almost completely cooked as salt hardens the outer layer).
• Cook the quinoa al dente in lightly salted water in a separate pot. Drain well and let cool.
• When the chickpeas are cooked, rinse them under cold, running water, drain well and let cool.
• Once the quinoa and chickpeas are cold, transfer them into a sald bowl the stir in the red and yellow pepper, tomatoes, carrot, olives, parsley, basil and toss.
  
• Season with the olive oil and salt, mix well and serve.

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