Chickpea and quinoa salad

Depending on what you choose to serve with this salad, you can tailor the spice accordingly. Try rosemary, thyme or another of your favorites to complement your main dish.

Ingredients

1 15-ounce can low-sodium chickpeas, drained
3 cups cooked quinoa
1 15-ounce can no-salt-added diced tomatoes with basil, garlic and oregano,undrained
1 teaspoon ground cumin

Directions

1. In a medium bowl,combine all ingredients. Stir until well-mixed.
2. Cover and place in the refrigerator for a minimum of 1 hour.
3. Stir immediately before serving. Enjoy chilled.

Makes 6 servings

Carb choices per serving: 2