This simple salad is very high in protein and fiber and vitamins C, K, B6 and folate, and the minerals magnesium, iron, phosphorus, potassium, zinc and copper. It’s very filling and will work well as a side dish or main meal.
Tip: prep food in advance and cook large batches of chickpea and quinoa. Split each into individual portions and then freeze for up to 8 to 12 months. Defrost as needed. You will never go hungry!
½ cup dry (or 1 can) chickpeas
½ cup quinoa
1 cup cherry tomatoes
1 tablespoon olive oil
2 tablespoons balsamic vinegar
½ teaspoon salt
1 tablespoon parsley (optional)
1 tablespoon spring onions (optional)
418 Calories per portion
1If using dry chickpeas: Soak chickpeas in plenty of water overnight. The next day, drain, rinse and transfer to a large saucepan. Cover with plenty of water and boil for 45 minutes or until the chickpeas are soft. When the chickpeas are ready, drain, rinse and set aside.
If using canned chickpeas: Drain and set aside.
2Rinse quinoa under running water really well - multiple times. It’ll remove the bitter coating. Transfer to a small saucepan and cover with 1 cup of water. Boil for 15 minutes over medium heat or until all the water has evaporated. Ready quinoa should be soft and not crunchy.
3Make the dressing by mixing balsamic vinegar, olive oil and salt.
4Cut cherry tomatoes in two and combine with cooked chickpeas and quinoa. Drizzle salad with dressing and sprinkle with fresh herbs, if you have them. Can be served hot or cold.