Quinoa and pomegranate salad with chickpeas
Quinoa, pomegranate, parsley and mint with lemon, with chickpeas.
Active time30 min
Cooking15 min
Total1 hResting : 20 min
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Ingredients
- 1 lemon
- 1 pomegranate
- 15 g mint
- 20 g parsley
- 30 ml olive oil
- 240 g drained canned chickpeas
- 250 g dried quinoa
Preparation
Rinse the quinoa and cook it in a saucepan of boiling water for 15 minutes. Drain, spread out in a dish and leave to cool for 20 minutes.
250 g dried quinoa- colander
- saucepan
- dish
While the quinoa is cooking, open the pomegranate and remove about 150 g of seeds. Wash and chop the herbs. Squeeze the lemon.
1 lemon1 pomegranate15 g mint20 g parsley- knife
Mix the cooled quinoa, pomegranate and herbs. Prepare 240 g drained canned chickpeas. Rinse and drain the chickpeas. Add everything with the other salad ingredients. Add the lemon juice and oil, then serve.
30 ml olive oil240 g drained canned chickpeas- salad bowl
Allergens
No allergens identified in the ingredients.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration