Chickpea & Quinoa Salad…

Chickpeas, pomegranate and quinoa, all have great range of health benefits. After a tasty fresh spiced chickpea salad at Miha Restaurant at The Grand Mercure Puka Park Resort in New Zealand, I though I would share with you a favourite salad recipe I prepare at home. It’s great as a side or delicious served on it’s own. Perfect for a light lunch or dinner, this salad is jam-packed with nutritional goodness.

Ingredients:

1 tablespoon olive oil

2 cloves garlic, minced

1 cup uncooked quinoa

1 ½ cups chicken stock

1 (15 oz.) can chickpeas, rinsed and drained

½ cup chopped parsley

¼ cup chopped mint

1 cucumber diced

½ cup pomegranate seeds

¼ cup cranberries

1/3 cup toasted pumpkin seeds

Dressing Ingredients:

¼ cup olive oil

4 tablespoons lemon juice

1 tbsp pomegranate molasses

¼ teaspoon cumin

1 tablespoon honey

½ teaspoon salt

Method:

Heat olive oil in a medium saucepan over medium high heat. Add garlic and sauté lightly then add quinoa and toast for a few minutes. Add stock to the quinoa and bring to a boil. Reduce heat and simmer covered for 10 mins or until water is absorbed. Cool completely. Once cool, fluff the quinoa with a fork.

In a serving bowl toss cucumber, herbs, cranberries, pumpkin seeds, pomegranate and chickpeas to combine. Add the cooled quinoa.

In a small bowl, whisk together dressing ingredients. Pour over quinoa and mix well. Refrigerate until ready to serve.

*Vegan option: Substitute chicken stock for water and omit honey in dressing.

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Related Posts:

Where to Stay in Coromandel, New Zealand: Grand Mercure Puka Park

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