1 Cup Toasted Quinoa (tri-colour quinoa)
2 cups Water for cooking quinoa

To prepare chickpeas:
400g. can of cooked chickpeas (250g. drained)
2 tablespoon olive oil
2 ts Paprika
1 ts garlic powder
1/2 ts cumin
1 ts salt
1/4 ts cayenne pepper (OPTIONAL)
1 ts oregano
(Combine all the above ingredients and Cook the chickpeas on Medium heat by stirring often until they are coated with spices)

Vegetables:
1 cup diced cucumber
1/2 cup diced red bell pepper
1/2 cup diced yellow bell pepper
1/2 cup diced green bell pepper
1 cup diced tomato
1/4 cup diced red onion
1/2 cup chopped green onion
1/2 cup shredded carrot
1/4 cup chopped reddish
1/4 cup parsley and/or cilantro
1/2 cup toasted peanuts

Salad Dressing:
4 Tablespoon extra virgin olive oil
2 Tablespoon lemon juice or vinegar
2 Tablespoon Toasted Sesame Oil
2 Tablespoon Soy Sauce
optional: 1 tablespoon maple syrup OR 2 teaspoons sugar OR honey
Salt to taste
1/2 teaspoon black pepper
1/4 Teaspoon Cayenne Pepper

Cook the quinoa and let cool.
Combine everything, adjust salt by tasting.

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