Harissa Chickpea Salad
A great summer recipe full of nutrients and protein. Also perfect for lunch boxes.
4 people
10 minutes
5 minutes
Ingredients
- 1 can Chickpeas
- 1 tsp Chilli Powder Optional
- 1 - Cucumber
- 2 cups Quinoa Cooked
- 70 g SuperValu Black and Green Olives Roughly Chopped
- 8 sprigs SuperValu Fresh Mint Torn Leaves
- 150 g SuperValu Fresh Parsley Flat Leaf Chopped
- 1 clove SuperValu Garlic
- 1 - SuperValu Lemon Juice only
- 2 tbsp SuperValu Olive Oil
- 1 small SuperValu Onion
- 240 g SuperValu Radishes
Method
- Place the chickpeas in a bowl with the harissa, chilli powder and salt. Stir to coat all chickpeas in the paste and set aside.
- Place the parsley, mint, garlic, oil, olives in a pestle and mortar and smash.
- Chop the radish, cucumber and onion.
- Mix the quinoa, cucumber, radish, onion and lemon juice in a bowl.
- Put the chickpeas in a dry pan and heat through on a low heat for a couple of minutes.
- Combine all ingredients in a bowl.
- To serve you can add a spoon of natural yoghurt.
