Chimichurri, quinoa and chickpea

Vegan | Seasonal | Vegetarian

Enjoy the flavours of Argentina, with this simple chimichurri, quinoa and chickpea salad. Lovely red and yellow peppers, with the spice of the chimichurri and quinoa (which is rich in protein). This recipe serves four and is great to prepare in advance as it can last up to 3 days in the fridge. Enjoy on its own, as a side or topped with some marinated tofu.

Ingredients

200g Mixed quinoa

1 can Chickpeas (we used black chickpeas but any colour works well)

80g Rocket

2 Bell peppers (any colour)

Salad Dressing

2 tbsp Fresh parsley

2 tbsp Fresh coriander

1 tbsp Mixed herbs

3 Cloves of garlic

1 Chilli

2 tbsp Red wine vinegar

80ml Olive oil

1 tbsp Salt

Method

  1. Start by cooking the quinoa. Fill up your saucepan with water and quinoa and cook on a medium high heat for 15 minutes.
  2. Once the quinoa is cooked, tip into a strainer, rinse with cold water and leave to cool. While the quinoa is cooling, start making the chimichurri.
  3. Finely slice the parsley, coriander, chilli and garlic and place into a bowl.
  4. Add the remaining ingredients for the dressing, give it a big mix, and then put it to one side.
  5. Empty the chickpeas out of the tin and rinse under cold water and mix into the quinoa.
  6. Next, finely slice the peppers, add it to the quinoa mix along wit the rocket.
  7. Finally, pour the dressing over the salad and give it a good mix. 
Ingredients

200g Mixed quinoa

1 can Chickpeas (we used black chickpeas but any colour works well)

80g Rocket

2 Bell peppers (any colour)


Salad Dressing

2 tbsp Fresh parsley

2 tbsp Fresh coriander

1 tbsp Mixed herbs

3 Cloves of garlic

1 Chilli

2 tbsp Red wine vinegar

80ml Olive oil1 tbsp Salt

Method
  1. Start by cooking the quinoa. Fill up your saucepan with water and quinoa and cook on a medium high heat for 15 minutes.
  2. Once the quinoa is cooked, tip into a strainer, rinse with cold water and leave to cool. While the quinoa is cooling, start making the chimichurri.
  3. Finely slice the parsley, coriander, chilli and garlic and place into a bowl.
  4. Add the remaining ingredients for the dressing, give it a big mix, and then put it to one side.
  5. Empty the chickpeas out of the tin and rinse under cold water and mix into the quinoa.
  6. Next, finely slice the peppers, add it to the quinoa mix along wit the rocket.
  7. Finally, pour the dressing over the salad and give it a good mix. 

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