2 cups cooked quinoa 1 can organic chickpeas, drained and rinsed 1 large head radicchio, cored and thinly sliced 3 scallions, sliced 6 - 8 large pitted green or black olives, sliced 2 carrots, thinly sliced, preferably with a mandoline 1 stalk celery, halved lengthwise and thinly sliced 3 large
roasted red peppers, chopped (homemade better but
jarred ok, too) 2 - 3 tablespoons roughly chopped flat - leaf parsley 1/4 cup pine nuts, toasted (can
substitute chopped toasted almonds)
Plus I may add about a 1/2 c of crushed tortilla chips.Other adjustments / additions I did was using 2 egg whites instead of the egg
substitute, I added about a 1/2 t. chili powder, 1 jalapeno, and some
jarred roasted red peppers (both to the bread mix and to the chicken).