Chickpea, Quinoa and Celery Salad With Middle Eastern Flavors

• Vegan
• Gluten free

• Produce

  • 1 15-ounce can 1 1/2 cups cooked chickpeas, cooked
  • 1 cup Celery
  • 1 tbsp Chives
  • 1 tbsp Dill, Fresh
  • 1 Garlic clove, small
  • 2 tbsp Mint, fresh
  • 3/4 cup Tomatoes
  • 2 tbsp White or red onion

• Condiments

  • 1 1/3 tbsp Lemon juice, fresh

• Pasta & Grains

  • 1 1/2 cups Quinoa, cooked

• Baking & Spices

  • 1 Pepper, freshly ground
  • 1 Salt
  • 1 tsp Sumac

• Oils & Vinegars

  • 1/4 cup Olive oil, Extra Virgin
  • 2 tsp Sherry vinegar or white wine vinegar

Found on cooking.nytimes.com