Quinoa, Chickpea and Herb Salad with Lemon and Tahini Dressing
Ingredients
- 160 g Quinoa (dry weight)
- 1 x 410 g tin Chickpeas, drained (drained weight approx. 210 g)
- 150 g Cucumber
- ½ Pepper (green, red or yellow, as you prefer)
- 16 - 20 Cherry tomatoes
- Handful Fresh mint, chopped
- Handful Fresh parsley, chopped
- 1 tbsp Tahini (sesame paste - normal or light variety)
- 1 Lemon - juice
- 4 - 6 tbsp Extra virgin olive oil
- To season Sea salt and freshly ground black pepper
Accompaniment
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Description
Fresh-tasting summery salad, full of protein and fibre.
Method
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1
Put the quinoa in a saucepan with about 500ml cold water and bring to the boil, then simmer for about 20 minutes, or until it is soft and all, or most of, the water has been absorbed (you may need to add a little extra water part way through cooking – it is hard to be exact on the amount required). Put the cooked quinoa in a sieve and rinse with cold water to cool.
Chop the pepper and cucumber into small dice, and quarter the cherry tomatoes. Put the cooled quinoa, chickpeas, cucumber, tomatoes, pepper and herbs in a bowl and mix together.
For the dressing, whisk the tahini, lemon juice and oil together in a small bowl or jug. Season to taste, then pour over the salad ingredients and mix well.
Chef's Tips
Use as much or as little olive oil as you like - it is not exact as tahini varies in thickness.
Very adaptable - sometimes I add thinly sliced fennel and / or diced pepper. Also good with olives, and with chunks of feta cheese.
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