Lemon and dill chickpea salad
Light and fresh - this tasty lemon and dill chickpea salad is quick, tasty and perfect for the whole family! Suitable for the 2-Day Fast Diet.
- 5 mins preparation
- 15 mins cooking
- Serves 1
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Ingredients
Lemon and dill chickpea salad
- 1 1/2 tablespoon mixed colour quinoa
- 1 cup (250ml) water
- 80 gram canned chickpeas (garbanzo), rinsed, drained
- 100 gram lebanese cucumber, seeded, sliced thinly crossways
- 100 gram mixed heirloom cherry tomatoes, halved (or quartered if large)
- 15 gram light greek fetta cheese, crumbled
- 1 tablespoon coarsely chopped fresh dill
- 1 tablespoon finely grated lemon rind
- 2 teaspoon lemon juice
- 1/2 clove garlic, crushed
Method
Lemon and dill chickpea salad
- 1Rinse quinoa well, drain. Place quinoa and the water in a small saucepan; bring to the boil. Reduce heat to medium; cook, uncovered, for 12 minutes or until tender. Drain; rinse under cold water until cool, drain well.
- 2Combine chickpeas, quinoa, cucumber, tomato, fetta, dill, juice, rind and garlic in a medium bowl; toss gently, season to taste.
Notes
You can make this salad ahead of time; keep the lemon juice separate until ready to serve. If you’re having trouble finding mixed coloured quinoa, buy white and black quinoa and mix it yourself. Remove the seeds of the cucumber with a teaspoon. You can use cherry tomatoes for this recipe if you can't find mixed heirloom cherry tomatoes.
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