Spiced Chickpea SaladCourse: LunchCuisine: MediterraneanDifficulty: Easy
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
- 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.
- Check out the video!!!