Chickpea Salad with quinoa and orange
In addition to being cooked, legumes can also be made into a salad and, together with quinoa and orange, provide a very tasty and nutritious proposal with lots of vitamins for the body.
Ingredients
Ingredients for the salad:
- 400 grams chickpeas
- 1 cup boiled quinoa
- 200 grams cherry tomatoes cut in half
- 1 piece yellow pepper cut into squares
- 1 piece red pepper cut into squares
- 2 piece spring onions finely chopped, only the white part
- 1/2 bunch dill finely chopped, without the stems
- 4 slices whole orange
- 1 leaf Laurel
- salt
For the dressing:
- 150 grams olive oil
- 50 grams mild mustard
- 1 piece orange juice
- orange zest
- 1 sharp teaspoon coriander powder
- salt
Instructions
- Soak the chickpeas in a basin of water overnight.
- The next day, drain and put the chickpeas in a pot with plenty of water until they are covered and boil them with a bay leaf until they are tender.
- In another small pot, boil the quinoa according to the package instructions.
- Let the chickpeas and quinoa cool down.
- In a glass bowl place all the vegetables, chickpeas, quinoa, orange slices and a little salt.
- In a bowl, mix all the dressing ingredients with an egg beater and pour over the salad.
- Stir gently to prevent the chickpeas from breaking and place the bowl in the refrigerator for half an hour to allow the ingredients to thicken.
Notes
The salad is eaten cool.