Roasted Chickpea and Crispy Quinoa Salad

Ingredients

• 1 cup cooked quinoa
• 1 cup boiled chickpeas
• Half a bunch of fresh mint
• Half a bunch of parsley
• 3 stalks of green onion
• 1 medium cucumber
• 3 tablespoons olive oil
• 1 teaspoon pomegranate molasses
• Half a teaspoon ground red pepper
• Half a teaspoon cumin
• Salt

Calories are an editor’s estimate per serving, not a lab measurement.

Method

1. 1

   Toss the boiled chickpeas with olive oil, ground red pepper, cumin, and salt, then roast in a 200°C oven for 20 minutes until crispy.

2. 2

   Boil the quinoa until tender, drain excess water, and let it cool.

3. 3

   Finely chop the parsley, mint, and green onions; dice the cucumber.

4. 4

   In a large bowl, gently mix the cooled quinoa, chopped greens, and cucumber.

5. 5

   Top the salad with the warm roasted chickpeas.

6. 6

   Whisk together olive oil and pomegranate molasses, drizzle over the salad, and serve immediately.

Note. To keep the chickpeas crunchy, do not let them cool completely after roasting; add them to the salad while still warm.