Moroccan-style spiced chickpea salad

Author: HFG staff

Photographer: James Moffatt

This colourful veg-packed combination will keep you going right through the afternoon without weighing you down.

Serves: 4

Time to make: 25 mins

Hands-on time: 10 mins

Ingredients

More weights & measures

1 1 /2 cups quinoa (mixture of dark and pale if available)
1 1/2 cups very low salt vegetable stock
400g can chickpeagarbanzoXsgarbanzosX, drained
1 tablespoon olive oil
Juice 1 lemon
1 teaspooon ras el hanout (or harissa paste or paprika)
8 cherry tomatoes, halved
¼ cucumber, deseeded and diced
4 spring onions, finely chopped
2/3 cup pomegranate seeds (or raisins)
Handful of fresh mint or coriandercilantroX leaves, torn
2 tablespoons flaked almonds, toasted

Instructions

Stay Awake

1 Place quinoa and stock in a medium saucepan and bring to the boil over high heat. Reduce the heat and simmer for 10–15 minutes until all the stock has been absorbed. Remove from heat, cover and leave to stand for 5 minutes.

2 In a wide bowl, place chickpeas, oil, lemon juice and spice. Mix well to coat the chickpeas, then add the quinoa and all the other ingredients and gently toss together. Season with freshly ground black pepper to serve.

Nutrition Info (per serve)

Calories 574 cal

Kilojoules 2400 kJ

Protein 18 g

Total fat 19 g

Saturated fat 2 g

Carbohydrates 78 g

Sugar 28 g

Dietary fibre 15 g

Sodium 370 mg

Calcium 147 mg

Iron 4 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.