Petitchef

Quinoa and black chickpea salad with mixed vegetables and olives

Main Dish
4 servings
15 min
15 min
Very Easy

Ingredients

4

Preparation

  • 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.

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