This is the kind of salad which you can have for lunch or dinner, hot or cold, as a main or a side, and you can throw just about whatever you have in your kitchen into it and it will be delicious. I served this as a side to the Handmade Salmon Burgers.

Quinoa Chickpea Salad
2014-08-10 16:25:29

Serves 4
Ingredients
- 1/2 cup dry quinoa
- 1/2 cup dry bulgur wheat
- 1 tin chickpeas, rinsed and drained
- 1 tin artichoke hearts, drained
- 200g cherry or grape tomatoes, quartered
- 1 lime
- sea salt
- 1 avocado, chopped roughly
- 1/2 cucumber, chopped roughly
Instructions
- Place the quinoa and bulgur in a saucepan. Cover with 2 cups boiling water. Simmer for 12 minutes uncovered. Place the cover on the pan and remove from heat. Set aside 10 minutes.
- Halve the artichoke hearts. Coat a skillet with cooking spray and place the artichokes in a single layer. Cook each side until starting to turn brown (around 7 minutes). Flip and cook the other side until starting to brown. Remove from the pan and add to a bowl.
- Add the chickpeas and tomatoes to the artichokes. Squeeze the juice from the lime. Add the quinoa/bulgur mix. Stir gently until combined. Season as needed with salt and pepper.
- Just before serving, stir in the avocado and cucumber.
Notes
- Optionally add chopped red onion and cilantro to the dish before serving.
The Pescetonian http://pescetonian.co.uk/