Spiced Chickpea Salad

Spiced Chickpea Salad

Recipe by Gemma VanderhaerCourse: LunchCuisine: MediterraneanDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

15

minutes
Calories

400

kcal

Ingredients

  • 200g quinoa

  • 350ml vegetable stock

  • 400g tin of chickpeas, drained and rinsed

  • 1 tbsp oliver oil

  • Juice of 1 lemon

  • 1 tsp harissa paste or paprika

  • 8 cherry tomatoes, halved

  • 1/4 diced cucumber

  • 4 spring onions, finely chopped

  • 100g pomegranate seeds (or raisins)

  • Handful of mint or coriander leaves, torn

  • 2 tbsp flaked almonds, toasted

Directions

  • Place quinoa in a saucepan with stock, bring it to the boil, then reduced and simmer for 10-15 minutes or until all the stock has been absorbed. Remove it from the heat, cover it and leave it to stand for 5 minutes.
  • Put the chickpeas into a wide bowl and add the oil, spice and lemon. Mix well to coat the chickpeas. Add the quinoa and all the other ingredients to the chickpeas and gently toss them together. Season with salt and freshly ground black pepper.

Recipe Video

Notes

  • Check out the video!!!

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