Quinoa chickpea salad

This recipe is super easy to make and very tasty!

I always double this recipe so that there are quite a few leftovers in the fridge for lunch.

The recipe is for 6 people

75ml olive oil
4 to 5 tbsp lemon juice
1 large garlic clove, very finely chopped
200 g uncooked quinoa
1 red onion, finely chopped
2 celery stalks, finely chopped
300 g cherry tomatoes, cut in 4
10 g dill, finely chopped
10 g parsley, finely chopped
16 g pumpkin seeds
1 can of chickpeas, drained weight 480 gr
Generous pinch of salt and pepper

Add the olive oil, lemon juice, garlic and a good pinch of salt and pepper to a bowl and mix until you get a nice even dressing.

Cook quinoa according to package instructions and let cool completely.

Now add the rest of the ingredients (except the dressing) to a large bowl and mix well. Then add as much dressing as you want (I put all the dressing in) and mix well again.

And as with all recipes, taste well and further flavor according to your own insight and taste.

Enjoy your dinner!

If you’ve tried this recipe, leave a comment below and/or tag me on your social media (@thepurplelife).

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