Quinoa and black chickpea salad with mixed vegetables and olives

Main Dish
4 servings
15 min
15 min
Very Easy


Number of serving: 4
200 g black chickpeas, soaked in cold filtered water for at least 9 hours, or overnight, then washed and drained

150 g quinoa, washed under cold running water

half a red pepper, cleaned and cut into cubes

half a yellow pepper, cleaned and cuto into cubes

8-10 cherry tomatoes, cleaned and cut into quarters

1 carrot, cleaned and cut into cubes

2 hanfuld black pitted olives, chopped

a handful of fresh parsley, cleaned and finely chopped

a handful of fresh basil, cleaned and finely chopped

extra virgin olive oil, to taste

whole sea salt, just enought to taste


  • Cook the chickpeas in unsalted water (add the salt to the pot when the chickpeas are almost completely cooked as salt hardens the outer layer).
  • Cook the quinoa al dente in lightly salted water in a separate pot. Drain well and let cool.
  • When the chickpeas are cooked, rinse them under cold, running water, drain well and let cool.
  • Once the quinoa and chickpeas are cold, transfer them into a sald bowl the stir in the red and yellow pepper, tomatoes, carrot, olives, parsley, basil and toss.
  • Season with the olive oil and salt, mix well and serve.
C cotto e crudo

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