Full of fresh herbs and zingy dressing, this wholesome salad makes a great side dish for grilled meats, especially fish, or a complete bowl lunch by itself.

With all the stifling heat having settled over Texas this month, my desire to cook over a hot stove is nill! Therefore, I search for cool meals packed with freshness and protein.  Chickpea and quinoa salad is an answer!

1. Cook the quinoa with a tsp of salt in a glass bowl in the microwave for fifteen minutes. Drain well and let dry out.

2. Add the drained can of chickpeas to the quinoa.

3. Stir through the chopped herbs and garlic.

4. Dress the salad with extra virgin olive oil, lemon juice, salt, and fresh milled pepper to taste.

5. Just before serving, sprinkle over the top pomegranate seeds for not only a garnish, but an extra pop of flavor and freshness.

6. Serves 4-6 as a part of a meal or 2-3 as a main dish.

What complete meal salad do you prefer?

1 cup uncooked quinoa

salt and freshly ground black pepper

1 14 oz can of chickpeas, drained and rinsed

1 bunch finely chopped parsley

1/2 cup finely chopped mint leaves (you can use 2 T dried mint in a pinch)

1/2 cup chopped chives or green tops of one bunch of oinions

2 cloves of crushed garlic

5 T extra virgin olive oil



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