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) |