Black Quinoa and Spiced Chickpea Salad
A delicious and versatile Black Quinoa and Spiced Chickpea Salad recipe. Serves 8 as a starter or 4 as a main.
Ingredients
- 400 g 2 cups canned chickpeas, drained and rinsed
- 225 g 1 cup black quinoa (you can use white quinoa if you can’t find black)
- 450 ml 2 cups water
- 1 tsp smoked paprika
- 1/2 tsp chilli flakes
- 1/4 red onion sliced thinly into half moons
- 200 g 1 cup sugar snap peas, topped and tailed
- 1 red pepper deseeded and diced
- 1 red chilli deseeded and sliced
- 1 tbsp pumpkin seeds
- 1 tbsp sunflower seeds
- 2 tbsp olive oil
- 1 tbsp tamari
Instructions
- Simmer the quinoa in the water for 15 minutes until tender but with bite, drain, refresh under cold water and drain well.
- Bring a small pan of water to the boil, add the sugar snap peas and simmer for 2 minutes, drain and refresh under cold running water.
- Heat 1 tbsp of the olive oil in a frying pan, add the paprika, chilli flakes, chickpeas, sunflower and pumpkin seeds and gently fry for 2 minutes until the chickpeas and seeds are well coated with the spice mix, leave to cool.
- Pour the quinoa into a bowl, add the spiced chickpeas and seeds, the sugar snap peas, red pepper, red onion and chilli and stir to combine.
- Whisk together the remaining tablespoon of oil and the tamari stir through the salad and serve.