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ingredients:
• 3 small cucumbers, diced
• ½ cup cherry tomatoes, halved
• ⅓ cup kalamata olives, halved
• ½ cup feta, crumbled
• 1 handful of fresh dill, finely chopped
• handful of pickled onions
• 1 can (15oz) cannellini beans, rinsed and drained
• 1 can (15oz) chickpeas, rinsed and drained
• ⅓ cup cooked quinoa
• olive oil
• sea salt
directions:
add all of the ingredients to a large mixing bowl and drizzle with a generous amount of olive oil. season to taste with sea salt, and toss everything thoroughly to combine. store in the fridge in an airtight container for a week.