Quinoa Chickpea Salad

Published On June 8, 2018
In Article
By Sandhya Harsh
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Prep Time
70 Minutes
Cook Time
10 Minutes
Difficulty Level
Advanced

Ingredients

Quinoa - 1 Cup
Water - 2 to 2 and 1/2 Cup
Olive oil - 1/2 Teaspoon
Salt - 1/2 Teaspoon
Tomato - 2 chopped
Cucumber - 1 small chopped
Onion - 1 chopped
Chickpeas - 1/2 Cup boiled
Boiled Black Chana/black chickpeas sprouts - 1/2 Cup
Green/red chilies - 1 to 2 or as per taste
Fresh coriander/Mint - 1 Teaspoon chopped
Chopped Spring Onion Greens - 1 Tablespoon
Olive oil - 1 Teaspoon
Salt - as per taste
Lemon juice - juice of 1 lemon
Freshly ground pepper - from 8 to 10 peppercorns
Red Chilli flakes/powder - 1/2 Teaspoon
Chaat Masala - 1/2 Teaspoon
Chana Masala - 1/4 Teaspoon

Instructions

Rinse quinoa 2 to 3 times and soak in water for about an hour. Add salt, oil, and water and bring to a boil in a saucepan.
Reduce heat to low, cover, and simmer until quinoa is tender and water has been absorbed about 9-10 minutes. When quinoa is cooked, you will find small sprout threads coming out of it. Set aside to cool.
Fluff it up with a fork/spoon and add chopped tomatoes, cucumbers, onions, fresh coriander/mint, green chillies, chickpeas, black chana sprouts and spring onion and mix gently.
Add the chat masala, chana masala, dressing (dressing made with olive oil, lemon juice, salt, and black pepper and red chilli flakes/powder). Toss to coat well.
Set aside for some time before serving for flavors to blend.
Garnish with fresh green coriander.
Serve at normal room temp or serve chilled in this summer.

Servings : 4
Ready in : 80 Minutes
Special Category : Super Food
Recipe Type : Breakfast, Dinner, Lunch, Snacks

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Sandhya Harsh

I am a housewife passionate towards cooking variety vegeterian food. Since I love change in the food regularly, I keep experimenting and innovating the daily food with simple twists so that they look different and maintain the taste. Variation in look, taste and preperation is my mantra in day to day cooking.