I love leftovers – and for the longest time I’ve called this my “leftover salad”. Not because much is leftover, but because I include any and all raw veggies that are leftover at the end of the week. It’s gluten and dairy free as well.
This is a great summer salad, but also compliments a warmer dish in the winter. And, it gets better as it marinates over time!
1 cup cooked grain (brown rice, quinoa, etc)
1.5 cups (or 1 small can) of cooked chickpeas
1.5 cups of any raw vegetables (peppers, cucumber, tomato)
1 tbsp olive oil
1 tbsp vinegar (balsamic is especially good)
1 tsp of mustard (I like dijon).
Mix all ingredients in a bowl and refrigerate. Enjoy!