for the salad

• 2 carrots peeled and shred into thin ribbons with a vegetable peeler
• 1/2 cucumber also shred into thin ribbons
• 4 slices onion halved
• 1 cup cherry tomatoes halved
• 3 handfuls salad leaves
• 1 1/3 cups cooked quinoa ready made package, prepared according to package instructions
• 2/3 cup feta cheese crumbled
• 14 ounces chickpeas fried, add at the last minute

for the yogurt dressing

• 1/4 cup Greek yogurt
• 1/4 cup olive oil
• 1 1/2 teaspoons Dijon mustard
• 2 teaspoons vinegar
• 1/4 teaspoons each salt and pepper
• 1/2 lemon juice of