Quinoa Salad with Chickpeas – Gluten Free

© ZDG/nigelcrane

What a great salad, it’s fresh and tasty but it is also what I call light comfort food. As a combination, the chick peas and the fibre of the quinoa have that satisfying feeling. The recipe calls for combining the quinoa the chickpeas, tomatoes and black olives. Then add a wonderfully aromatic dressing and serve sprinkled with mint. Excellent in taste; quick and easy to prepare.

Ingredients for 3 servings

For the quinoa salad with chickpeas

• 150 g quinoa
• 220 g chickpeas, from the jar – rinse thoroughly and drain
• 300 g tomatoes – cut into small cubes
• 100 g black olives, pitted – quarter
• 300 ml of water
• 3 tbsp mint cut into strips

For the dressing

• 3 tbsp olive oil, cold-pressed
• 1 lemon – 3 tablespoons of which are juice
• 2 tbsp tamari (soy sauce)
• 1 tbsp yacon syrup
• 1 teaspoon paprika powder
• ½ teaspoon cumin powder
• ½ teaspoon coriander powder
• Crystal salt and pepper from the mill

Preparation

• Preparation time approx. 15 minutes
• Cooking / baking time approx. 20 minutes

For the quinoa salad, first cook the quinoas according to the instructions on the package. Then let it cool down.

In the meantime, mix all the ingredients for the dressing in a bowl and season with salt and pepper.

Then add the cooled quinos, chickpeas, tomatoes and olives to the dressing, mix well and season to taste again.

Serve the quinoa salad sprinkled with mint.

Nutritional values per serving

• Calories: 485 kcal
• Carbohydrates: 51 g
• Protein: 13 g
• Fat: 24 g

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