QUINOA AND CHICKPEA SALAD (VEGAN)
Quinoa and Chickpea salad (Vegan) works perfect for picnics and lunch boxes. It is so easy to whip up . It is gluten free and made with very simple ingredients .
Equipment
- 1 Mixing Bowl
- 1 Heavy bottom Sauce Pan
- 1 Chopping Board and Knife
- 1 Fine mesh Colander
Ingredients
- 1 Cup Uncooked Tricolour quinoa rinsed well
- 2 Cups Water
- 1 Cup Cooked Chickpeas
- 1 No Japanese Cucumber chopped
- 1 No Green Bell Pepper Chopped
- 1 No Small Red onion chopped
- 8 No Cherry tomatoes halved
- 1/4 Cup Finely Chopped Fresh Coriander
- 1/2 Juice of half a lemon
- 1/4 Tsp Coarse Black pepper
- Salt to Taste
- 1/4 Tsp Green Chili Flakes
Instructions
Cooking Tricolour Quinoa :
- Add rinsed quinoa and water to a saucepan. Bring the mixture to boil over medium heat and then let it gently simmer. Cook uncovered until the quinoa has absorbed all the water ,about 15 minutes. Turn off the heat and cover the quinoa for about 5 minutes to fluff up.
Assembling the Salad
- In a large mixing bowl combine the cooked chickpeas, chopped green bell pepper, chopped cucumber , chopped red onions , Halved Cherry tomatoes and fresh coriander and set it aside.
- Once the quinoa is mostly cool add it to the mixing bowl. Pour the lemon juice and mix well.
- Season with green chili flakes , salt and coarse black pepper and give it a nice mix.
- Let the salad rest for 5 minutes for all the flavors to sink in.
- Serve and Enjoy !!
Notes
- Always serve this salad at room temperature.
- Feel free to add any greens to this salad.
- Green chili flakes are options but i would suggest not to skip it. It can be easily made at home . Sun dry the chili and coarsely grind it. Store it in an air tight dry container.
- You can use only white or red quinoa too.
- You can add olive oil if you wish too but I have not used here,
- It is very refreshing and filling .
- If you are using normal Indian Cucumber then remove the seeds.
- You can add red bell pepper too.
- You can even add crumbled Feta cheese or curried tofu.