Rainbow Quinoa Salad with Chickpeas - Meal Planning Pro

Ingredients

• 4 tablespoons lemon juice (from 1-2 lemons)
• 4 tablespoons olive oil
• kosher salt (to taste)
• black pepper (to taste)
• ⅛ teaspoon ground cumin
• 4 cups cooked quinoa (or 1 ⅓ cups of dry quinoa, see notes 1-5)
• 4 tablespoons hemp hearts
• 1 cup shredded red cabbage
• 1 cup grated carrots
• 1 medium thinly sliced yellow bell pepper
• 2 chopped mini cucumber
• 1 cup halved cherry or grape tomatoes
• 1 (15-ounce) can chickpeas (drained & rinsed)
• 4 tablespoons pumpkin seeds or pepitas