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

  1. Place the chickpeas in a large bowl.
  2. Add the cooked quinoa, chopped vegetables, and fresh herbs (parsley, dill, and mint).
  3. In a blender, combine all dressing ingredients and pour over the salad.
  4. 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