Quinoa Chickpea Salad

Cook 3 portions of quinoa according to instructions. When cooked, drain and set aside to cool. Season with extra virgin olive oil, salt and black pepper.
Meanwhile prep your veggies. Chop 1/2 a cucumber, 1 punnet of cherry tomatoes, 1/2 jar of olives and set aside. Prep your kale but chopping finely and massaging with extra virgin olive oil and lemon juice.
Prep your chickpeas by draining and rinsing a jar of chickpeas and add 1 tsp smoked paprika, 1 tsp salt and 1/2 tsp black pepper.
Plate up three jars with a layer of chickpeas, tomatoes, cucumber, olives, kale and quinoa and store in the fridge for up to 3 days.
Serve as a lunchtime meal for 1 person, or as a side salad for 2 people.

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