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
Serves 4
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  1. 1/2 cup dry quinoa
  2. 1/2 cup dry bulgur wheat
  3. 1 tin chickpeas, rinsed and drained
  4. 1 tin artichoke hearts, drained
  5. 200g cherry or grape tomatoes, quartered
  6. 1 lime
  7. sea salt
  8. 1 avocado, chopped roughly
  9. 1/2 cucumber, chopped roughly
  1. 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.
  2. 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.
  3. 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.
  4. Just before serving, stir in the avocado and cucumber.
  1. Optionally add chopped red onion and cilantro to the dish before serving.
The Pescetonian
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