Chickpea, black olive, quinoa salad with a lemon and parsley dressing

Chickpea, Olive and quinoa salad
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The lemon and parsley dressing elevates the chickpeas and olives into a refreshing salad. The quinoa, tomatoes and cucumber complete the salad, almost to a complete meal.

Begin by cooking the quinoa. its ready once it starts unspiralling. Drain and put to one side to cool.

Finely chop all the cucumber, red onion, olives and parsley and add to a serving dish.

Quarter the cherry tomatoes and add to the dish.

Add the cooled quinoa to the dish.

drain and rinse the cooked chickpeas and add to the salad.

Using a fine grater, grate the skin of 2 lemons to produce the lemon jest. add this to the salad.

stir all the sald to mix completely. Now make the dressing.

Crush a clove of garlic and put into the salad

Squeeze the juice of 2 lemons over the salad and drizzle a tablespoon of olive oil over the salad.

Stir the salad to mix in the dressing. Taste and adjust the seasoning with black pepper and optionally sea salt.

Allow the salad to marinate for 10mins and stir occasionally.

Now ready to serve.

Chickpea, Olive and quinoa salad
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5 from 1 vote

Chickpea, black olive, quinoa salad in a lemon and parsley dressing

The lemon and parsley dressing elevates the chickpeas and olives into a refreshing salad. The quinoa, tomatoes and cucumber complete the salad, almost to a complete meal.
Prep Time20 mins
Total Time20 mins
Course: Salad
Cuisine: Modern British
Servings: 8 people
Calories: 112kcal

Ingredients

  • 240 g cooked chickpeas – 1 tin of chickpeas
  • 50 g pitted black olives
  • 100 g red quinoa
  • 30 g parsley
  • 2 lemons
  • 1/2 cucumber
  • 2 small red onions
  • 1 clove garlic
  • 200 gm cherry tomatoes

Method

  • Begin by cooking the quinoa. its ready once it starts un-spiral. Drain and put to one side to cool.
  • Finely chop all the cucumber, red onion, olives and parsley and add to a serving dish.
  • Quarter the cherry tomatoes and add to the dish.
  • Add the cooled quinoa to the dish.
  • Drain and rinse the cooked chickpeas and add to the salad.
  • Using a fine grater, grate the skin of 2 lemons to produce the lemon jest. add this to the salad.
  • stir all the salad to mix completely. Now make the dressing.
  • Crush a clove of garlic and put into the salad
  • Squeeze the juice of 2 lemons over the salad and drizzle a tablespoon of olive oil over the salad.
  • Stir the salad to mix in the dressing. Taste and adjust the seasoning with black pepper and optionally sea salt.
  • Allow the salad to marinate for 10mins and stir occasionally.
  • Now ready to serve.

Nutrition

Calories: 112kcal | Carbohydrates: 21g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Sodium: 9mg | Potassium: 296mg | Fiber: 4g | Sugar: 3g | Vitamin A: 460IU | Vitamin C: 26mg | Calcium: 38mg | Iron: 2mg
Tried this recipe?Mention @thepbdad or tag #thepbdad!

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