I used to make something pretty close to this from a Patrick Holford book. I lost the book so I’ve been making it without the recipe. With surprising success nogals.
What I love about this most is that it tastes even better the next day and I make enough salad so that there’s leftover for lunch the next day as well.
- 1 tin Chickpeas, rinsed
- 1 tblsp sesame seeds
- 1 tsp ground cumin
- dash of olive oil and lemon juice
- 1 onion, chopped
- 1 cup quinoa, rinsed
- 2 cups water
- chicken or vegetable stock
- chopped fresh parsley to taste
Heat oven to 180 degrees and toss together the chickpeas, sesame seeds, cumin, lemon juice and olive oil. Bake for about 20-30 minutes, until chickpeas are crispy. (if you love cumin add more, if you don’t try making it with paprika, also tastes amazing!)
Whilst the chickpeas are in the oven, brown the onion in a little oil and then add the quinoa, water and stock and boil for about 20 minutes until all the water has boiled away and the quinoa looks soft.
Add the chickpeas to the quinoa, mix and add the chopped parsley just before serving.