Moroccan Chickpea Salad Recipe

• porties: 6 servings
• actieve tijd: 25 minutes
• totale tijd: 40 minutes

Ingrediënten

1 cup white quinoa

1 3/4 cups water

800 grams chickpeas (canned, strained and rinsed)

1 teaspoon cumin (ground)

¼ teaspoon paprika (ground)

½ teaspoon sea salt (finely ground)

¼ teaspoon cracked black pepper

small bunch flat leaf parsley (roughly chopped)

small bunch mint (roughly chopped)

2 Lebanese cucumbers (finely diced)

½ medium red onion (peeled and finely diced)

1 medium red capsicum (seeds removed and finely diced)

½ cup shelled pistachios (toasted, roughly chopped)

¼ cup dried cranberries

90 grams feta

¼ cup lemon juice

1/3 cup olive oil (extra virgin)

2 teaspoons honey

1 tablespoon Dijon mustard

4 pita bread

Instructies

Preheat oven.

Preheat the oven to 180 degrees Celsius.

Cook quinoa.

Next, cook the quinoa. First add the quinoa to a fine mesh sieve and rinse the quinoa under cold water until the water runs clear. This is to remove the saponins. Add the rinsed quinoa to a medium saucepan along with the water. Place the lid on and bring to a boil. Continue to boil until the liquid begins to reduce. Turn the heat to low and simmer until all the liquid has been absorbed (around 8 minutes). Turn the heat off and leave the lid on the pan, allowing the quinoa to steam for 15 minutes. After 15 minutes, remove the lid and fluff the quinoa with a fork.

Warm pita.

Once the oven is hot, wrap the pita in aluminium foil and place into the oven for 10 minutes. Once warm, remove from the oven and cut into quarters.

Season chickpeas.

While the quinoa is cooking and the pita is warming, begin assembling the salad. To a large salad bowl add the drained and rinsed chickpeas as well as the cumin, paprika, salt and pepper. Use a spoon to toss the chickpeas through the spice mixture.

Add salad ingredients to chickpeas.

To the bowl add the parsley, mint, cucumber, onion, capsicum, pistachios and cranberries.

Make dressing.

To make the dressing, add the lemon juice, honey and mustard to a small bowl and whisk to combine. Slowly pour in the olive oil while whisking and continue whisking until well combined.

Add quinoa and dressing to salad.

Once the quinoa is cool add to the salad bowl along with the dressing. Toss the salad well to combine.

Serve.

Crumble the feta over the top of the salad and serve alongside the warmed pita bread.

Voedingswaarde

• Calorieën: 565 kcal
• Totale vet: 24 g
• Verzadigd vet: 5 g
• Onverzadigd vet: 19 g
• Cholesterol: 13 mg
• Natrium: 738 mg
• Totale koolhydraten: 92 g
• Voedingsvezels: 10 g
• Totale suikers: 10 g
• Eiwit: 18 g