Herby quinoa and chickpea salad

By: Anjum Anand
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

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.
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

Herby quinoa and chickpea salad

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