Ingredients:

• 200g cooked quinoa
• 200g cooked chickpeas
• 2 fresh onions, finely chopped
• 1 yellow bell pepper, diced
• 1 small fennel bulb, thinly sliced
• 1 orange (zest & segments)
• 1 lemon (zest only)

For the Dressing:

• 30ml lemon juice
• 1 teaspoon juice from the remaining orange
• 1 teaspoon mustard
• 100ml sunflower oil

Instructions:

In a bowl, combine all the ingredients, including the orange and lemon zest. Season with salt and pepper to taste. You can store the salad in the refrigerator for 2-3 days in an airtight container, but without adding the dressing and seasonings.

Tip: You can add toasted almond slivers and an orange segment for an extra special touch!

Serving Suggestion: This salad makes an excellent side dish for grilled or baked fish.