Chickpea & Amaranth Salad
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photo by MentisMann
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- Ready In:
- 45mins
- Ingredients:
- 19
- Serves:
-
2
ingredients
- 1 red onion, finely chopped
- 1 handful fresh coriander, finely chopped
- 1 handful of fresh mint, finely chopped
- 5 radishes, finely sliced
- 1⁄2 eggplant, finely sliced into strips
- 1 zucchini, finely sliced into strips
- 1⁄2 cauliflower, cut into bitesize florets
- 1 red pepper, cut into strips
- 2 handfuls fresh salad leaves
- 400 g canned chick-peas
- 1 cup amaranth or 1 cup quinoa
- 1 handful mixed seeds (linseed, sesame, chia, sunflower, pumpkin)
- 200 g feta cheese, crumbled
- 1 tablespoon za'atar spice mix or 1 tablespoon sumac
- 1 teaspoon cumin powder
- regular olive oil, for cooking
- extra virgin olive oil
- balsamic vinegar
- salt and pepper, to taste
directions
- Wash and prepare herbs and vegetables.
- Place aubergine slices on a chopping board and sprinkle with salt.
- Preheat oven to 200 degrees.
- Line an ovenproof dish with greaseproof paper and place the cauliflower florets inside.
- Drizzle the cauliflower with regular olive oil and sprinkle with za'atar or sumac, cumin, salt and pepper, then bake for 30 minutes or until crisp and tender.
- Add boiling water to the amaranth (or your chosen seed or grain) and cook according packet instructions.
- Mix red onion, chickpeas, radish, salad leaves and herbs together in a bowl, with a drizzle of extra virgin olive oil and a splash of balsamic vinegar.
- Add eggplant and zucchini to a frying pan with a splash of hot (but not smoking) olive oil and fry until starting to brown. Add red pepper and continue to fry until the mix is part blackened.
- Combine the amaranth with the salad mix then serve.
- Pile roasted cauliflower and fried vegetables on top of the salad mix, then sprinkle with seeds and extra fresh herbs if desired.
Questions & Replies
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