Chickpea Salad
Ingredients
Salad
- 2 cans (15oz each) chickpeas, drained and rinsed
- 1 cup cooked quinoa
- 150g baby spinach
- 2 cups cherry tomato, halved
- 4 Persian cucumbers, chopped
- 1 capsicum, cubed
- 1 small red onion, thinly sliced
- 1 tsp sumac
- 2 avocados, cubed
- ½ cup Kalamata olives, pitted and halved
- ½ cup fresh parsley, chopped
- ¼ cup fresh mint, plus whole mint leaves for garnish, chopped
Dressing
- 2 tbsp extra virgin olive oil
- 2 tbsp lemon, juiced
- 1 tsp oregano, dried
- ½ tsp garlic, minced
- 1 tsp Dijon mustard
- 1 tsp sea salt
- black pepper, freshly ground
Instructions
- In a small pot, add ½ cup of quinoa and ½ cup of water. Cook in medium heat for about 15 to 20 minutes.
- In a small bowl, whisk together the olive oil, lemon juice, oregano, garlic, mustard, salt, and several grinds of black pepper.
- In a large bowl, combine the chickpeas, cooked quinoa, baby spinach, tomatoes, cucumber, red onion, sumac, olives, parsley, dill, and mint.
- Drizzle the dressing over the salad and toss gently to coat all ingredients. Season with additional salt and pepper to taste.
- Serve immediately, enjoy on its own or serve as a side with grilled fish, prawns or chicken.