Quinoa and chickpea salad

Recipe from: 16 March 2015
recipes, vegetarian, salad

Ingredients 13
Servings 1
Minutes 00:15


Serving Change
  • 1
    olive oil
  • 1
  • 2
    boiling water
  • 1/4
    tin of chickpeas, drained and rinsed
  • 80
    asparagus, cut into 2cm lengths
  • 80
    sugar snap peas
  • 1
    avocado, diced
  • 1/2
    lemon (juiced and zested)
  • 4
    radishes, very thinly sliced
  • 4
    Italian flat-leaf parsley, finely chopped
  • 4
    fresh chives, chopped
  • 100
    soft goat’s cheese (Eg: Fairview’s Chevin)
  • salt and pepper



Pour the boiling water into a medium saucepan with a lid. Add the olive oil and a small pinch of salt. When the water comes back to the boil, add the quinoa and stir. Again bring back to a boil, then reduce to a simmer and cover the saucepan with a lid. Cook for 20 minutes, after which take off the heat and set aside (with the lid still on) for 15 minutes. Once the time is up, place the cooked quinoa in a bowl and allow to cool.

Fill a large bowl with water and plenty of ice.
In a second pot, bring some lightly salted water to the boil and then blanch the asparagus and sugar snap peas  for 3 minutes. Once cooked drain the vegetables and place them in the iced water for 30 seconds. Remove the vegetables and lightly pat dry with a clean tea-towel

In a large mixing bowl, add the cooled quinoa, chickpeas, asparagus, avocado, snap peas, radishes, parsley and chives. Finish with the lemon zest and juice. Stir to combine. Check for seasoning
Dot the salad with the goat’s cheese and drizzle with a little more olive oil. Finish with a final crack of black pepper

Serves 4 as a side dish.

Recipe reprinted with permission of The Muddled Pantry. To see more recipes, please click here.
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Read more on: vegetarian  |  salad  |  recipes


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2016-10-21 11:21

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