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Spiced Chickpea and Black Quinoa Salad

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.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes


  • 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


  • 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.