Herby quinoa and chickpea salad

Herby quinoa and chickpea salad

By
From
Anjum's Quick & Easy Indian
Serves
4
Photographer
Lisa Linder

Inspired by tabbouleh, this lovely salad contrasts creamy quinoa with mealy chickpeas. It is healthy, flavourful and delicious. I like to serve it with a little goat’s curd or cheese or feta crumbled over the top. This is a really versatile salad that I make often at home.

Ingredients

Quantity Ingredient
70g quinoa
100g parsley leaves, finely chopped
30g mint leaves, finely chopped
3 spring onions, finely chopped
2 ripe tomatoes, finely chopped
1 small red chilli, deseeded and finely chopped, (optional)
3 teaspoons roasted ground cumin
400g canned chickpeas, drained and rinsed
2 1/2-3 tablespoons extra virgin olive oil
3 teaspoons red wine vinegar
salt
1 teaspoon caster sugar, or to taste
2 tablespoons lemon juice, or to taste
100g goat’s curd or cheese, (optional)

Method

  1. Boil the quinoa according to the packet instructions (usually a matter of about 15 minutes). Leave to cool a little. Meanwhile, prepare the rest of the ingredients.
  2. Mix the quinoa with all the remaining ingredients, except the goat’s curd or cheese (if using), taste and adjust the salt, sugar and lemon juice if necessary. Leave for 10 minutes to allow the flavours to come together. If using goat’s curd, spoon dots over the salad, or crumble goat’s cheese over it. Serve at room temperature.
Tags:
quick
easy
simple
fast
Indian
Anjum
Anand
midweek
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