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Moroccan spiced chickpea salad
This low-carb, vegan chickpea salad is ideal if trying to manage your blood sugars.
Serves: 4
Time to make: 25 mins
Hands-on time: 10 mins
Ingredients
- 1 1 /2 cups quinoa (mixture of dark and pale if available)
- 1 1/2 cups very low salt vegetable stock
- 400g can chickpeas, 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 coriander leaves, torn
- 2 tablespoons flaked almonds, toasted
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Instructions
1 Put the quinoa in a saucepan with the stock and bring to the boil, then reduce the heat and simmer for 10–15 min until all the stock has been absorbed. Remove from the heat, cover and leave to stand for 5 min.
2 Put the chickpeas into a wide bowl and add the oil, lemon juice and spice. Mix well to coat the chickpeas, then add the quinoa and all the other ingredients and gently toss them together. Season with freshly ground black pepper to serve.
Nutrition Info (per serve)
-
Calories 414cal
-
Kilojoules 1732kJ
-
Protein 17.3g
-
Total fat 13.3g
-
–Saturated fat 1.5g
-
Carbohydrates 56.3g
-
–Sugars 8.8g
-
Dietary fibre 10g
-
Sodium 79mg
-
Calcium 118mg
-
Iron 6.3mg
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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