Everything you’ll need to make this chickpea salad
- 250g chickpeas, cooked
- 1 beetroot, cooked
- 2 carrots, grated
- 1 avocado, diced
- 1/2 cup pomegranate seeds
- 2 spring onions, finely chopped
- 2 tbsp parsley
- 2 tbsp dill
- 2 tbsp fresh mint
- 1/2 cup cooked red quinoa (or buckwheat)
- 1/2 cup black raisins
- Spinach leaves (or arugula)
For the Dressing
- 1/3 cup olive oil
- Juice of 1 small lemon
- 1 tsp curry powder
- 1 tbsp wine vinegar
- 1 tbsp mustard
- 1 tsp honey or molasses
- 1 tsp sweet paprika
- Salt
- Pepper
Instructions
- Place the chickpeas in a large bowl.
- Add the cooked quinoa, chopped vegetables, and fresh herbs (parsley, dill, and mint).
- In a blender, combine all dressing ingredients and pour over the salad.
- Toss to mix, then allow it to marinate in the fridge if you have time, or enjoy immediately. Just before serving, add the arugula or spinach leaves.
Enjoy!
Source: Argiro Barbarigou