Eating healthy is increasingly simple and in Recipesgatis we want you to learn to cook in a healthy way and in a very short time. Therefore, on this occasion we have prepared a quinoa recipe with chickpeas that also includes other Mediterranean ingredients such as olives, pepper or fresh herbs. This mixture of ingredients makes this salad a very fresh dish for hot months. This cooked chickpea salad can be prepared in advance and save in the fridge, to be able to take work or any outdoor picnic. Dare to prepare this quinoa tabulé and chickpeas and tell us what you think.
| 🚻 4 Diners | 🕘 15m | 🍵 Chef | 🤯 Low Disturbance |
| Ingredients to make quinoa tabulé and chickpeas: |
| 400 grams of cooked chickpeas 100 grams of quinoa 1 egg 10 black olives without bone ½ yellow pepper 1 handful of fresh mint 1 handful of fresh parsley 1 jet of apple cider vinegar 1 jet of olive oil 1 pinch of salt |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make quinoa tabulé and chickpeas:
1. We gather all the ingredients to prepare this quinoa and chickpea tab. In this recipe we have opted for fresh herbs such as parsley and mint, but coriander could also be used.
2. As we have used chickpeas already cooked, the first thing we will do will be to cook the egg and quinoa in a separate way. To do this, you should know that the egg has a cooking of about 12 minutes for the yolk to be curdled, and the quinoa requires an average time of 15 minutes (consult the manufacturers instructions). Once cooked, drain and let cool.
3. We wash and cut the yellow pepper into squares, as seen in the image. It should be noted that the yellow pepper is rich in vitamin A and C, fiber, potassium, calcium and antioxidants, among others. That is why it is a perfect food to add to our healthy salads, or to cook in any stew.
4. In this cooked chickpea salad we have used canned chickpeas, so it is necessary to rinse and drain the chickpeas before using them. Once drained, we place the chickpeas in a salad bowl, along with the yellow pepper and the black olives in slices.
5. It is time to add the quinoa and the cooked egg cut into squares (once they have cooled). The egg provides the proteins that make this chickpea tab a very complete dish, but it is not mandatory, you can suppress it if you have any intolerance.
6. We season the quinoa tabulé and chickpeas with a little salt, apple vinegar, extra virgin olive oil and a little mint and fresh and chopped parsley. We stir well and serve.
7. The Quinoa and Chickpea Tabulé is a very fresh dish that we can take as accompaniment or salad, or as a main dish. If you feel like knowing other healthy salads, you can try the vegan chickpea salad or the quinoa tabulé with vegetables. We expect your comments!
