Ingredients 
Finely chop the cucumber 
slice the olives 
finely chop the red onion 
cooked the quinoa 
quarter the cherry tomatoes 
usea zester to remove the skin 
lemon zest 
add all ingredients to the serving dish 
mix all the ingredients 
make the dressing – juice of 2 lemons, clove of garlic and olive oil 
pour over the dressing and mix and adjust the seasoning 
allow to marinate for 10 mins and stir occasionally
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, black olive, quinoa salad in a lemon and parsley dressing
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
(All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more).