Quinoa, Chickpea and Salmon Salad with Pepitas

taste.com.au

Liza

130g (1 cup) cooked quinoa

125g canned chickpeas, rinsed, drained

95g can pink salmon in springwater, drained, flaked

100g grape tomatoes, halved

40g sugar snap peas, trimmed, sliced

40g baby rocket

3 tsp fresh lemon juice

1 tsp extra virgin olive oil

2 tsp pepitas, to serve

Directions at taste.com.au

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